Meat Rissoles

Meat Rissoles

Meat Rissoles



For the dough:

  • 450 ml of water
  • 20 g of butter
  • 5 g of salt
  • 300 g of flour

For stuffing:

  • 350 g of ground beef
  • 2 yellow onions
  • 1 teaspoon of crushed garlic
  • 1 teaspoon of crushed ginger
  • 1 tablespoon of oyster sauce
  • 6 stems of onion tail, chopped
  • 3 sprigs of chopped coriander
  • salt and pepper


In a saucepan, add water, butter and salt. Leave on medium heat and when the water begins to boil add the flour and mix quickly before removing the pan from the fire. Continue to mix out of the heat until you get a smooth dough. Allow it to cool before spreading.

To prepare the struffing, thinly slice the onions. Heat a frying pan with a tablespoon of olive oil. Add the minced meat, garlic and ginger and sauté on hot fire for 5 minutes. Then add the onions, the oyster sauce, the salt and the pepper.

Mix well and cook over medium heat for 20 minutes. Once the meat is cooked add the chopped onion tails and chopped coriander and let it cool completely before moving on to suite.

Once the dough and the meat are cool enough, cut the dough in half. Spread the dough and cut the size of your choice with a ravioli mold (here I used a 8.5 cm size mold).

Put the cut dough into the mold add a tablespoon of meat stuffing. close the mold to seal the rissole. Reserve and do the same with the rest of the dough until you do not have any more stuffing.

At this stage of preparation, you can freeze some of the rissoles to eat them later. Heat an oil bath and fry the rissoles until golden. Leave it on a paper tissue to remove the remaining oil. Serve your Meat Rissoles warm with good chili sauce and other gadjaks.

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