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Old Fashioned Lancashire Rissoles

Ready in 30 mins

Recipe by Graham 

Whenever I think of rissoles, I can't help but remember the delicious smell of them frying gently on a cold winter's day. They are an excellent way to use up any left-over meat. Traditionally, they would have been eaten on a Monday, making use of the left over beef from the Sunday. Here we are going to use beef mince (ground beef) on the assumption that your refrigerator is not stocked with leftovers! And hands up those who don't love a recipe using beef mince? This classic dish is not only budget friendly, it's always a winner with my family.

If you do have leftover beef, use this instead of beef mince and simply heat through rather than cook the rissoles.

Preparation Time

20 Minutes

Cooking Time

10 Minutes

Ingredients for Old Fashioned Lancashire Rissoles

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 lb lean minced beef (ground beef)
1 large onion
½ teaspoon mixed dried herbs
1 egg
½ cup fresh breadcrumbs
1 tablespoon duck fat (or vegetable oil)

How to Cook Old Fashioned Lancashire Rissoles

  1. Peel and grate the onion, then combine the beef mince, the onion, mixed herbs, egg and breadcrumbs in a large bowl. Season with salt and pepper then shape mixture into eight thick rissoles (about ¾" - 2cm thick). Place on a large plate.
  2. Heat the duck fat (or oil) in a frying pan over medium-high heat. Add the rissoles and cook for 3 to 4 minutes each side or until cooked through. Serve rissoles with peas, carrot, potatoes and gravy.
GRAHAM'S HOT TIP:
If you want to add a little extra "bite" peel and crush a clove of garlic and add to the mix.