Beef & Vegetable Rissoles
Prep: 20 mins
Cook: 10 mins
6 serves Serves: 6
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An Aussie tradition! Great in the frypan or on the BBQ.
2

Ingredients

  • 500 g low-fat mince
  • 2 potatoes
  • 2 carrots
  • 2 onions
  • 1 capsicum
  • 1 egg
  • 2 tbs plain flour
  • olive oil

Method

  1. Peel and grate potato, carrots and onions. Chop capsicum finely.
  2. Mix all ingredients (except flour) in a bowl, so they stick together.
  3. Take small handfuls of the meat and vegetables and roll into balls. Roll the balls in a little bit of flour.
  4. Heat frypan, put small spoonful of oil in the bottom. Cook rissoles until brown on both sides.

Recipe from Deadly Tucker cookbook (Aboriginal & Torres Strait Islander-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA. Reproduced with permission.


Variation: Cook rissoles on the BBQ.
  • recipe step image
    Ingredients
  • recipe step image
    Utensils
  • recipe step image
    Peel and grate potato, carrots and onions. Chop capsicum finely.
  • recipe step image
    Mix all ingredients (except flour) in a bowl, so they stick together.
  • recipe step image
    Take small handfuls of the meat and vegetables and roll into balls. Roll the balls in a little bit of flour.
  • recipe step image
    Heat frypan, put small spoonful of oil in the bottom. Cook rissoles until brown on both sides.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

Nutrition Information

per serving per 100g
Energy 809 kJ 492 kJ
Protein 18.2 g 11 g
Fat, total 7.9 g 4.8 g
— saturated 2.9 g 1.8 g
Carbohydrate 11 g 6.7 g
— sugars 2.8 g 1.7 g
Sodium 69.8 mg 42.5 mg
Fibre 2.5 g 1.5 g

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Comments (2)

  • Avatar

    Mine also came up very moist and sticky. Will have to try the bread crumbs next time. Adding a second egg wouldn't have helped. But were nice.
    Jeanette Klowss
    Posted on: 29 Jun 18

  • Avatar

    I found them very moist so added breadcrumbs and an extra egg to firm them up. Very tasty.
    Jane Hill
    Posted on: 05 Jan 17

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