Mushroom rissoles

Mushroom burgers or rissoles (Czech: karbanátky) allegedly come from Central Bohemia, but during mushroom season, you can encounter them everywhere. They are a variant of the classic burgers made from minced meat, bread, eggs and onions, which are formed into patties, coat in bread crumbs and fry in a pan with oil. They are serving with potatoes in any form.


  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 50 g bacon, diced
  • 400 g fresh mushrooms, cleaned and cut into small pieces
  • 1/2 teaspoon ground cumin
  • salt
  • pepper
  • 1 roll cut into small pieces
  • 1 egg
for triple coat:
  • flour
  • 1 beaten egg
  • breadcrumbs

Preparation process:

Melt the butter in a pan and briefly saute the onions and bacon. Add the mushrooms, cumin, salt and pepper, stir and simmer over low heat until tender. Place the mushroom mixture into a bowl, add the egg and roll and mix. From the mixture create burgers and coat them in triple coat (flour, egg, breadcrumbs). Heat oil in a pan and fry the rissoles on it until golden brown. Finished rissoles lay on paper towels to be suctioned fat. They are delicious with mashed potatoes or even themselves.

Leave a comment