Beef rissoles
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Beef rissoles

By Samuel Goldsmith

Combine meat and veg in these crowd-pleasing beef rissoles – they make a filling and family-friendly supper when served with mash and peas

  • Prep:15 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 84
  • fat 5g
  • saturates 2g
  • carbs 4g
  • sugars 0g
  • 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

  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).

  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.

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