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Rissoles
Rissoles
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Sneaky veggies in tasty meatballs.
Ingredients:
  • 1 zucchini, finely grated
  • 100g carrot
  • 1/2 red capsicum or green capsicum, finely chopped
  • 500g lean lamb mince or veal mince
  • 250.00 ml fresh white breadcrumbs
  • 1 egg, lightly beaten
  • Damper rolls, toasted, to serve
  • Iceberg lettuce, shredded, to serve
  • Tomato sauce, to serve
Instructions:
  • Heat a generous amount of oil in a spacious non-stick frying pan over medium heat. Add zucchini, carrot, and capsicum, and cook, stirring occasionally, for 3 to 4 minutes until they are tender. Transfer the cooked vegetables to a large bowl and let them cool for 5 minutes.
  • Combine mince, breadcrumbs, and egg with the vegetable mixture. Season generously with salt and pepper. Use your hands to mix everything thoroughly. Divide the mixture into 10 equal portions and shape them into balls, then flatten slightly.
  • Pour the rest of the oil into the pan and heat it over medium heat. Cook the rissoles in batches for 3 to 4 minutes on each side until they are cooked through. Place them on a paper towel to drain.
  • Place a crisp lettuce leaf on the bottom half of each roll, top with 2 flavorful rissoles, drizzle with tomato sauce, and cover with the top of the roll. Serve and enjoy!

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