Ingredients Jump to Instructions ↓

  1. These beef and vegetable patties have a flavoursome browned crust and moist interior. We serve them in bread rolls with salad and sauce, or with steamed vegetables.

  2. We tried using raw vegetables in the rissole mixture but found that the onion and carrot were still slightly crunchy after the rissoles were cooked. So we prefer to pan-fry the vegetables to soften them before combining them with the remaining ingredients. This step can be omitted if you don't mind rissoles with slightly crunchy vegetables (simply combine the raw chopped/grated vegetables with the other ingredients).

  3. Makes 12 rissoles.

  4. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  5. 1 teaspoon oil, for pan-frying vegetables

  6. 1 small onion (about 120g), peeled and finely chopped

  7. 1 small zucchini (about 120g), grated

  8. 1 small carrot (about 100g), grated

  9. 2 medium garlic cloves, peeled and crushed

  10. 500g lean beef mince

  11. 26g (3 tablespoons) dry breadcrumbs

  12. 40g (1/2 cup, lightly packed) grated tasty cheddar cheese

  13. 1/4 teaspoon salt

  14. Pepper, to taste

  15. 1 tablespoon (20ml) Worcestershire sauce

  16. 1 tablespoon (20ml) barbecue sauce

  17. 1 tablespoon (20ml) tomato paste

  18. 1 large egg (we use eggs with a minimum weight of 59g)

  19. 1 tablespoon oil, for pan-frying rissoles

  20. Heat one teaspoon of oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles). When the oil is hot, add onion, zucchini and carrot.

  21. 10 minutes

  22. Transfer mixture to a large bowl and refrigerate until lukewarm or cold. Wipe the pan out with a paper towel in preparation for frying the rissoles. ©


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