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Introduction & method

I remember Birdseye rissoles from when I was a kid. They had a lovely savoury taste, and I never stopped to think what was in them. This is my attempt to recreate that flavour, using leftover pork - but you could use lamb or beef.

Rissoles Recipe

Soak the barley in water for an hour. Drain and boil in fresh water until tender, about 20-30 minutes. drain and place in the fridge or freezer to cool down. If your meat is on the bone, strip it off and get rid of any fat. Peel and coarsely chop the onion. Mix the meat, onion, barley, fish sauce and herbs, and pass them through the medium plate of a mincer. Put the mixture into a bowl and stir in three eggs (the eggs are needed to bind the mixture together).

Form the mixture into patties about 2cm (almost an inch) thick - they should look a bit like burgers. Coat each rissole all over in flour. Heat a generous amount of oil in a frying pan - it should be about 5mm (quarter of an inch) deep. Gently place the rissoles in the oil and fry for about 10 minutes, turning frequently, until golden brown.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Rissoles on YouTube.

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Ingredients & Info

•  350 grams cooked lamb, beef or pork
•  100 grams pearl barley
•  1 medium onion
•  3 eggs
•  1 tsp fish sauce
•  0.5 tsp celery salt
•  0.5 tsp white pepper
•  0.5 tsp smoked paprika
•  1 tsp parsley

Flour to coat the rissoles, oil to fry them in.

US (cups, sticks, etc)

Makes 5 rissoles
Prep time: 30 minutes. Soaking time time: 1 hour.
Cooking time: 10 minutes.
Total time: 1 hour 40 minutes.

Watch the video on YouTube