Beef & Veg Rissoles
From www.exclusivelyfood.com.au
These beef and vegetable patties have a flavoursome browned crust and moist interior. We serve them in bread rolls with salad and sauce, or with steamed vegetables.
We tried using raw vegetables in the rissole mixture but found that the onion and carrot were still slightly crunchy after the rissoles were cooked. So we prefer to pan-fry the vegetables to soften them before combining them with the remaining ingredients. This step can be omitted if you don't mind rissoles with slightly crunchy vegetables (simply combine the raw chopped/grated vegetables with the other ingredients).
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INGREDIENTS
- 1 teaspoon olive oil ; for frying
- 1 small onion ; peeled and finely chopped
- 1 small Zucchini ; grated
- 1 small carrot ; grated
- 2 cloves garlic ; peeled and crushed
- 500 grams lean beef mince
- 3 tablespoons Dry bread crumbs
- 1/2 cup grated tasty cheese ; lightly packed
- 1/4 teaspoon salt
- pepper ; to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 tablespoon Tomato paste
- 1 large egg
- 1 tablespoon oil ; for frying
INSTRUCTIONS
Heat one teaspoon of oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles). When the oil is hot, add onion, zucchini and carrot.
Cook, stirring occasionally, until the vegetables have softened (about 10 minutes). Add garlic to vegetable mixture and stir to combine.
Transfer mixture to a large bowl and refrigerate until lukewarm or cold. Wipe the pan out with a paper towel in preparation for frying the rissoles. © exclusivelyfood.com.au
To the vegetable mixture, add mince, breadcrumbs, cheese, salt, pepper, Worcestershire sauce, barbecue sauce, tomato paste and egg.
Using your hands or a fork, mix the ingredients together until well combined.
Divide mixture into 12 equal portions, each about one firmly packed 1/4 cup. Roll each portion into a ball, and then flatten balls slightly to form patties about 2.5cm thick.
Heat oil in a large non-stick frying pan over medium to medium-high heat. The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying between the batches). When the oil is hot, add the rissoles and cook for about 5 minutes on each side, until browned and cooked through. Transfer rissoles to a paper towel lined plate to remove excess oil.
If you are cooking the rissoles in batches, you may wish to place the cooked rissoles in a warm oven to keep them hot. Before cooking the next batch, wipe out the frying pan with paper towels and add some more oil.
Serve rissoles, or cover and refrigerate until required. Suitable to reheat.
© www.exclusivelyfood.com.au
NOTES
Ojdavies
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (72g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 157 | ||
| Calories from Fat: 103 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.4g | 15 % | |
| Saturated Fat 4.3g | 21 % | |
| Monounsaturated Fat 5.1g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 50.9mg | 16 % | |
| Sodium 117.8mg | 4 % | |
| Potassium 191.1mg | 5 % | |
| Total Carbohydrate 3.5g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 3g | ||
| Protein 9.8g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 157
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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