3 beef and mushroom rissoles plated neatly o square white plate

Beef and mushroom rissoles: A deep-fried meatball for game day. Image by Ahmad Affandi Lubis from Pixabay

Beef and mushroom rissoles: A deep-fried meatball for game day

Are you looking for crowd-pleaser snacks for the weekend? Our fried beef and mushroom rissoles are the perfect game-day snacks.

3 beef and mushroom rissoles plated neatly o square white plate

Beef and mushroom rissoles: A deep-fried meatball for game day. Image by Ahmad Affandi Lubis from Pixabay

Do you have friends coming over this weekend for the big game? Fried foods are always a welcome sight at the weekend alongside the other snacks like chips and drinks. If you don’t want to make wings or just want something else, how about some beef and mushroom rissoles. They are meaty, shallow-fried meatballs with a crunchy crust around the outside. They are best served with a tasty dip and a whole lot of laughter.

Beef and mushroom rissoles

The mushroom soup not only flavours the meatballs but also helps season it, so be sure to taste your seasoning. You can do this by pan-frying a piece of the mixture and tasting. The crust on the outside is light and is a great addition to the meatiness in the middle. Serve with various dips like mayonnaise, spicy mayonnaise, tzatziki or hot sauce. You can make large or small rissoles depending on the occasion and preference.

Are you looking for crowd-pleaser snacks for the weekend? Our fried beef and mushroom rissoles are the perfect game-day snacks. Serve while warm.

Beef and mushroom rissoles recipe

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Recipe by Gary Dunn Course: SnackCuisine: GlobalDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 500 g 500 lean beef mince

  • 1 large 1 onion, peeled and chopped

  • 300 g 300 tinned cream of mushroom soup

  • 175 g 175 white breadcrumbs

  • 50 g 50 flour

  • 2 tbsp 2 parsley, chopped

  • 1 large 1 egg

  • salt and black pepper

  • vegetable oil for frying

Method

  • Mix together onion, beef, soup, parsley, egg, salt, pepper and breadcrumbs until well-mixed.
  • Divide the mixture into 10-20 equal portions. Form balls/corks and roll and coat in flour. (dust off excess)
  • Pour vegetable oil into deep pan or pot for frying. About 1.5cm deep for shallow frying.
  • Fry the rissoles in hot oil until golden brown, turning constantly until done. About 15 minutes.
  • Drain the rissoles on kitchen paper towels.
  • Serve while hot.

Notes

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Do you want to make more great snacks to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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