Rissoles!
HB-8071 · Hand-built original · Australian, Western
Australian beef rissoles mixed with grated zucchini, carrot and onion, pan-fried until deeply golden and served with tomato ketchup.
Australian, WesternMain30 minServes 4241 kcalDairy-freeDiabeticRenal
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 small brown onion
- 1/2 cup panko breadcrumbs ((or normal))
- 1 lb beef mince ((ground beef) (Note 1))
- 1 small zucchini
- 1 small carrot
- 1 egg
- 1 large garlic clove (, minced)
- 1/2 tsp dried thyme
- 1/2 tsp oregano ((or sub with other favourite herbs))
- 1/2 tsp each salt and pepper
- 2 tsp Worcestershire Sauce
- 1 - 2 tbsp oil
- Tomato Ketchup!
Method
- Grate the small brown onion straight into a large bowl and stir the panko breadcrumbs through its juices so they moisten.
- Grate the zucchini and carrot into the same bowl, then add the beef mince, egg, minced garlic, dried thyme, oregano, salt, pepper and Worcestershire sauce and mix everything well.
- Shape scoops of about a quarter cup of the mixture into patties roughly ¾ in thick, pressing a shallow dent into the centre of each, until you have 10 to 12 rissoles.
- Heat the oil in a skillet over medium heat and fry half the patties for about 4 minutes until dark golden underneath, pressing only lightly with a spatula.
- Turn the first batch and cook the second side for 3 to 4 minutes until golden, then lift them onto a plate.
- Fry the remaining rissoles in the same way and bring them to the table with tomato ketchup for spooning over.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition (per serving, where published)
241 kcalCalories
27.6 gProtein
12.5 gCarbs
9.2 gFat
0.6 gSaturates
2.3 gFibre
2.7 gSugars
171 mgSodium
120 mgCholesterol
682 mgPotassium
66 mgCalcium
4.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data