My dad used to make a seriously tasty rissole, so I grew up munching into yummy, flavourful beef dinners. These days, I’ve taken over this last bastion of cheap eats and made it tastier, yummier and veggie smuggling. These are my amazingly tasty rissoles!
I discussed this tasty rissole recipe with my daughter on the way home from dancing and she said, “I might eat them. I’ll try them.” “Might” and “try” are wins in my book. Anything we can get the kids to have go of is a win, right? Well, she tried them and she didn’t just “might” like them, instead she declared them to be really yummy.
Even my 5-year-old, who can be quite the fusspot loves them, so they are going to be on regular rotation on our dinner menu.
Not only does adding zucchini and cheese into the mix makes these tasty rissoles more nutritious, it also helps with binding. And more veggies means you can make more too. So a super cheap meal becomes even cheaper.
If you are using fresh mince you can freeze these raw, so you have another meal of tasty rissoles or even burgers (just make each patty a bit bigger, squash flat and watch your cooking time). Either way, you need to be sure when working with mince that they are cooked through. I’ve used beef mince for this recipe, but you can make tasty rissoles using pork, chicken or turkey mince too.
A tip for forming rissoles: it will make them tons easier if you keep your hands wet. The meat mix sticks to your hands far less, making it easier to roll and shape your patties and put them onto the baking tray.
Takes 5 mins
Bakes 20 mins
• 1.5kgs beef mince
• 1 zucchini, grated
• 1 tsp mixed herbs
• 1 tsp sweet paprika
• 2 eggs, lightly beaten
• ½ cup cheese
• ½ cup bread crumbs
• olive oil for frying
In a large bowl, combine the mince, eggs, zucchini, cheese, bread crumbs and herbs.
With wet hands, form into 16 even sized balls and lay on an oven tray lined with baking paper.
Sprinkle with a little olive oil then bake for about 20 minutes, or until cooked through.
You can also cook fry these in batches in a little olive oil until cooked through. Or cook them on the barbie (the cleanest option!).
What’s on the menu tonight?