Beef & Vegetable Rissoles
Prep: 20 mins
Cook: 10 mins
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!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

More tips

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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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