Rissoles
|
amount |
preparation |
meat |
| Beef/Mince |
500g |
|
| Breadcrumb/Panko |
1/2 cup |
|
| Carrot |
1 |
|
| Egg |
1 |
|
| Garlic |
1 clove |
minced |
| Oil/Canola |
1 - 2 tablespoon |
|
| Onion/Brown |
1 |
|
| Oregano/Dried |
1/2 teaspoon |
|
| Pepper |
1/2 teaspoon |
|
| Salt |
1/2 teaspoon |
|
| Sauce/Worcestershire |
2 tsp |
|
| Thyme/Dried |
1/2 teaspoon |
|
| Zucchini |
1 |
|
Directions
cook
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
References