Plates & pan meals
Beef rissoles with onion gravy, mash & peas
Proper Aussie rissoles packed with grated carrot and parsley, pan-fried until golden and served with a rich onion gravy, creamy mash and green peas.
- 55 min · 25 min hands-on
- Serves 4
- Large frying pan, large saucepan, potato masher
- Contains egg, milk, wheat, gluten, fish
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 33%
- Carbs 53 g · 40%
- Fat 16 g · 27%
- Fibre 12 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 500 g
- 100 g
- 80 g
- 50 g
- 40 g
- 10 g
- 10 g
- 1.5 g
- 1 g
- 15 g
- 150 g
- 15 g
- 400 g
- 900 g
- 100 g
- 20 g
- 300 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 55 min- In a bowl, mix the beef mince, grated onion, carrot, egg, breadcrumbs, parsley, 5 g of the Worcestershire sauce, 1 g of the iodised salt and the pepper until just combined. Shape into 8 rissoles about 2 cm thick and chill for 10 minutes if you have time.
- Boil the potatoes in a large saucepan for 15–18 minutes until very tender. Drain, steam dry for 1 minute, then mash with the milk, butter and remaining 0.5 g salt until smooth. Keep warm.
- Meanwhile, heat the canola oil in a large frying pan over medium heat. Cook the rissoles for 5–6 minutes per side until well browned and they reach 71°C in the centre. Move to a plate and keep warm.
- Add the sliced onion to the same pan and cook for 6–8 minutes until soft and golden. Stir in the flour for 1 minute, then gradually whisk in the stock and remaining 5 g Worcestershire sauce. Simmer for 3–4 minutes, stirring, until thick and glossy. Return the rissoles to warm through in the gravy for 1 minute.
- Cook the frozen peas in boiling water for 3 minutes and drain. Serve two rissoles per person with the onion gravy, mash and peas.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 33%
- Carbs 53 g · 40%
- Fat 16 g · 27%
- Fibre 12 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Lower-fat beef mince, raw: Whole-recipe edible weight.
- Brown onion, finely grated, for the rissoles: Whole-recipe edible weight.
- Carrot, finely grated: Whole-recipe edible weight.
- Egg, about 1 large, without shell: Whole-recipe edible weight.
- Dried breadcrumbs: Whole-recipe edible weight.
- Flat-leaf parsley, finely chopped: Whole-recipe edible weight.
- Worcestershire sauce, divided: Whole-recipe edible weight.
- Iodised salt, divided: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Canola oil: Whole-recipe edible weight.
- Brown onion, thinly sliced, for the gravy: Whole-recipe edible weight.
- Plain flour: Whole-recipe edible weight.
- Reduced-salt beef stock: Whole-recipe edible weight.
- Sebago potatoes, peeled and chopped: Whole-recipe edible weight.
- Full-cream milk: Whole-recipe edible weight.
- Unsalted butter: Whole-recipe edible weight.
- Frozen green peas: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Lower-fat beef mince, raw: Beef, mince, lower fat, raw
- Brown onion, finely grated, for the rissoles: Onion, mature, brown skinned, peeled, raw
- Carrot, finely grated: Carrot, mature, peeled, fresh, raw
- Egg, about 1 large, without shell: Egg, chicken, whole, raw
- Dried breadcrumbs: Breadcrumbs, white
- Flat-leaf parsley, finely chopped: Parsley, continental, fresh, raw
- Worcestershire sauce, divided: Sauce, Worcestershire, commercial
- Iodised salt, divided: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Canola oil: Oil, canola
- Brown onion, thinly sliced, for the gravy: Onion, mature, brown skinned, peeled, raw
- Plain flour: Flour, wheat, white, plain
- Reduced-salt beef stock: Stock, liquid, all flavours, reduced salt, prepared
- Sebago potatoes, peeled and chopped: Potato, sebago, peeled, raw
- Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
- Unsalted butter: Butter, plain, no added salt
- Frozen green peas: Pea, green, frozen, boiled, drained