Beef rissoles

These crowd-pleasing beef rissoles combine meat and vegetables; when paired with mash and peas, they provide a satisfying and family-friendly dinner.

Prep:15 mins

Cook:8 mins - 10 mins

Easy

Makes 14-16

Nutrition: Per serving

kcal

84 

fat

5g

saturates

2g

carbs

4g

sugars

1g

fibre

1g

protein

6g

salt

0.74g

Ingredients

1 onion, grated

50g panko breadcrumbs

400g beef mince

1 courgette, trimmed and grated

1 carrot, grated

1 egg, beaten

1 garlic clove, crushed or finely grated

2 tsp dried mixed herbs

1 tsp Worcestershire sauce

2 tsp vegetable oil

peas and mash, to serve (optional)

Method

STEP 1

In a large bowl, combine all the ingredients (apart from the oil) and season with 2 teaspoons of salt and pepper. To make sure everything is well blended, use your hands. If you have time, roll the mince mixture into 14–16 balls, flatten into tiny patties like hamburgers, and refrigerate for 15 minutes (this helps the patties hold their shape).

STEP 2

Once heated, fried the rissoles in the oil in a frying pan for 3–4 minutes, turn, and cook for a further 3–4 minutes, or until well done. (You might have to complete this in batches.) A meat thermometer should read 65C when they are prepared. Possibly serve with mashed potatoes and peas.