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  • Writer's pictureChef Dylan


These super easy to make, juicy morsels of meaty goodness deliver an explosion of flavour influenced by the Deep South.

My rissoles pair perfectly with a simple garden salad, some steamed rice and vegetables or roasted potatoes. Feel free to get creative and bake them in the oven or air fryer, grill them on the BBQ, and you can even adapt their shape to turn them into healthy Tex Mex burgers.

Did you know? Tex-Mex is a fusion of Mexican and Southern Rancher American cuisine, born largely from the culinary creations of the Tejano people (Texans of Mexican heritage). It first came into existence when European settlers began moving into what is now Texas and encountered Mexican culture. As the decades passed, more Americans settled in the area, and traditional Mexican food became increasingly popular; they began adding their own twists and the food scene flourished. Tex-Mex is what you mostly get when you eat at a Mexican-style restaurant here in Australia. If you cast your mind back to the last time you dined at one, if it had cheddar and/or mozzarella on it then it’s classified as Tex-Mex. The use of cumin is also not a thing in traditional Mexican cuisine. I for one am grateful for this culinary blend of cultures, as I love Tex-Mex flavours.

Chef Dylan tips: Because this recipe is so simple it’s important to start with great ingredients. 1. Do your best to buy the highest quality beef mince. Some butchers will even grind up a steak for you. 2. Be sure to head to the greengrocer for the freshest vegetables.

3. When mixing be very careful to ensure all the vegetables are evenly mixed into the beef.

Memory Lane, Temecula USA 2019

I hear the faint click as the door gently locks behind me and pat my pocket instinctively, relieved to feel the outline of my room key. Striding across the large concrete driveway, I head to my first port of call: the Mexican supermarket conveniently located a few kms on the other side of town. Enjoying the mid-morning sun as it warms my face, I pass by a collection of large, gated multi-family-style living units mushrooming off to the left, and acres of woodland to my right. Soon, the burnt sooty scent of combustion engines fills my nostrils and I come to a large 10-lane freeway with a huge concrete serpent arching over the fast moving traffic leading me, according to Google Maps, to my destination.

As I continue to spiral down the snake’s tail I arrive at a parking lot and see a row of tired looking single-storey buildings at the far end. I begin to weave my way past the few scattered parked cars and suddenly the sweet smell of caramelising onions wafts past. My eyelids drop and I slightly raise my nose to the air, slowly savouring the delight. I take another long deep sniff, and as I open my eyes I can see a small group of people about 300 metres away standing around what looks like a red food cart. My stomach instantly grumbles and before I know it, my feet are taking me to see what they are selling.

Arriving, I see a large hand-drawn sign that reads ‘Hot sloppy Joes $8’. I notice a small queue and take my spot in line behind a giant 6’6” farmer-looking chap, his red and black lumberjack checkered shirt perfectly matching the dark denim of his overalls. “Sir? Sir?” What can I get for you?” I hear and look up to see a delicate looking teenage girl waving her arm to get my attention, her dark eyes pleased as I approach the cart. “What are the options? I ask as her face slightly contorts in slight confusion. “You’re not from round here, are you? she says with way more confidence in her voice than her slight build affords. “Well” she jumps in before I can reply “We got chilli beef or plain beef” “How spicy is the chilli beef?”. “Well it ain’t for no wimps” pipes in the giant. “I’ve been coming here for years.” “Oh ok, thanks” I say “I like a bit of spice... I guess I’ll have the chilli beef, please.” “You got it” says the girl, her arm outreached expectantly.

I pull a ten dollar note from my pocket and hand it over. She gives me ticket number 68 and my change, simultaneously turning her head to the next in line. “Sir. Yes? What can I get for you?” I turn to see this cave bear of a man looking down at me with a slight grin “You went with the chilli huh? Good choice it’s the best!”. ”Steven! Steven!” says the girl: “Your order is ready.” His huge frame turns and gently takes the bag of sandwiches. “Thanks, Amy” “See you next month!” he waves as he heads toward a large removalist’s van. “Number 68” comes the cry from the teen.

I swap my ticket for a warm foil-wrapped bun topped with a few white napkins.

I head to a nearby bench and slowly begin to peel back the layers of foil, revealing a soft white bun lightly toasted. I take a sniff, my mouth instantly salivates; it smells heavenly. Eyes closed I lean in and chomp off a large bite; immediately there’s a dance of flavours in my mouth. It tastes rich and tomato-ey with soft gooey cheese, then a wonderful warming heat begins to coat my mouth - it’s not spicy but just a hum, in fact exactly the right amount.

For those who like a little heat and the smokey spiced flavours of Louisiana put this recipe on the dinner roster and it’s sure to be a winner.

PREP TIME: 15mins

COOK TIME: 10mins

Serves 4


  • 500g beef mince

  • 1/2 medium onion, finely chopped or grated

  • 2 cloves garlic, minced

  • 1/2 medium carrot, grated

  • 1/2 medium zucchini, grated

  • 1/2 red capsicum finely diced

  • 1 egg

  • 2 tbs CREOLE

  • 1 tsp salt

  • About 1/4 cup dried breadcrumbs, enough to just bind

  • Horseradish cream

  • 1/2 cup sour cream

  • 1 tbs horseradish from a jar from the supermarket


  1. Combine all ingredients in a bowl.

  2. Mix well with your hands, adding enough breadcrumbs so that the mixture comes together without being too sloppy.

  3. Roll into rissoles.

  4. Heat a large frypan on medium high heat and add 2 tbs cooking oil.

  5. Add rissoles to the pan and sear on one side until golden brown about 4 mins.

  6. Flip rissole over and finish cooking the other side until cooked through.


Devour with your choice of accompaniments.


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