Beef rissoles
This recipe for beef rissoles is the perfect way to sneak in a serve of veggies for fussy little eaters in your family – it’s a dinner winner!
Ingredients
- 500 g 3 Star Beef Mince
- 1 carrot coarsely grated
- 1 zucchini coarsely grated
- 1 brown onion finely chopped
- 1 cup 100g breadcrumbs (made from day-old bread)
- 1 free range egg
- 1/4 cup 60ml BBQ Sauce
- 1 tbs Dijon Mustard
- Traditional Gravy to serve
- Steamed vegetables to serve
Instructions
- Step 1
- Combine the mince, carrot, zucchini, onion, breadcrumbs, egg, barbecue sauce and mustard in a large bowl and season. Divide the mixture into 12 portions and shape each portion into an 8cm patty. Place on a plate in the fridge for 10 mins to chill.
- Step 2
- Spray a large frying pan with olive oil spray and place over medium-high heat. Cook rissoles, in batches, for 3–4 mins each side or until golden brown and cooked through.
- Step 3
- Serve rissoles with gravy, steamed vegetables or a salad.
Notes
Recipe tip
Freeze it: Raw rissoles can be wrapped separately and frozen for up to 3 months. They can be made 3 days ahead (always check the use by date on your mince), covered and refrigerated.
Clever storage: Raw rissoles can be wrapped separately and frozen for up to 3 months.
Smart swap: You can serve this dish with steamed vegetables or a salad.
Beef rissoles
This recipe for beef rissoles is the perfect way to sneak in a serve of veggies for fussy little eaters in your family – it’s a dinner winner!
Ingredients
- 500 g 3 Star Beef Mince
- 1 carrot coarsely grated
- 1 zucchini coarsely grated
- 1 brown onion finely chopped
- 1 cup 100g breadcrumbs (made from day-old bread)
- 1 free range egg
- 1/4 cup 60ml BBQ Sauce
- 1 tbs Dijon Mustard
- Traditional Gravy to serve
- Steamed vegetables to serve
Instructions
- Step 1
- Combine the mince, carrot, zucchini, onion, breadcrumbs, egg, barbecue sauce and mustard in a large bowl and season. Divide the mixture into 12 portions and shape each portion into an 8cm patty. Place on a plate in the fridge for 10 mins to chill.
- Step 2
- Spray a large frying pan with olive oil spray and place over medium-high heat. Cook rissoles, in batches, for 3–4 mins each side or until golden brown and cooked through.
- Step 3
- Serve rissoles with gravy, steamed vegetables or a salad.
Notes
Recipe tip
Freeze it: Raw rissoles can be wrapped separately and frozen for up to 3 months. They can be made 3 days ahead (always check the use by date on your mince), covered and refrigerated.
Clever storage: Raw rissoles can be wrapped separately and frozen for up to 3 months.
Smart swap: You can serve this dish with steamed vegetables or a salad.