Rissoles

Ingredients

• 500 g – 1 lb beef mince
• 1 small onion (– grated)
• 1 small zucchini (– grated)
• 1 small carrot (– grated)
• 1 egg
• 1 garlic clove (– minced)
• 1/2 tsp thyme
• 1/2 tsp salt
• 2 tsp Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 2 tbsp oil
• Tomato ketchup

Instructions

1. 1

   Put all the rissoles ingredients in a medium-sized bowl and knead well together.

2. 2

   Scoop up about ¼ cup of mixture and make a 2 cm – ⅔” thick pattie. Indent the middle slightly. This helps keep them flat while cooking, so there’s no need to press them down. It’s an easy way to make sure your rissoles stay juicy. Repeat with the remaining mixture. You will get about 10 patties.

3. 3

   Heat the oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until golden brown. Make sure to press them lightly with a spatula.

4. 4

   Flip and cook the other side for 3–4 minutes or until golden.

5. 5

   Transfer to a plate and repeat with the remaining rissoles.

6. 6

   Serve with tomato ketchup.