Beef rissoles
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 14-16
Skip to ingredients
Showing items 1 to 3 of 6
- 1 oniongrated
- 50g panko breadcrumbs
- 400g beef mince
- 1 courgettetrimmed and grated
- 1 carrotgrated
- 1 eggbeaten
- 1 garlic clovecrushed or finely grated
- 2 tsp dried mixed herbs
- 1 tsp Worcestershire sauce
- 2 tsp vegetable oil
- peas and mash, to serve(optional)
Nutrition: Per serving
- kcal84
- fat5g
- saturates2g
- carbs4g
- sugars1g
- fibre1g
- protein6g
- salt0.74g
Method
step 1
Mix all the ingredients, except the oil, together into a large bowl with 2 tsp each salt and pepper. Use your hands to make sure everything is well combined. Shape the mince mixture into 14-16 balls, then flatten into small burger-like patties and chill for 15 mins, if you have time (this helps the patties hold their shape).
step 2
Heat the oil in a frying pan over a medium-low heat and, once hot, fry the rissoles for 3-4 mins, then flip and fry for 3-4 mins more until cooked through. (You may need to do this in batches.) When ready, they should ready 65C on a meat thermometer. Serve with peas and mash, if you like.
