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