Beef Rissoles with Zucchini and Carrot Recipe

Introduction

Rissoles are a delicious, juicy way to enjoy seasoned ground beef mixed with fresh vegetables. Perfect for a quick weeknight dinner, these patties are flavorful and satisfying, served best with a side of tomato ketchup.

Ingredients

• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal breadcrumbs)
• 500 g / 1 lb beef mince (ground beef)
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 tsp dried thyme
• 1/2 tsp oregano (or other favorite herbs)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire Sauce
• 1 – 2 tbsp oil
• Tomato ketchup, to serve

Instructions

1. Step 1: Grate the onion into a large bowl using a box grater. Add the panko breadcrumbs and mix briefly to coat them in the onion juices.
2. Step 2: Grate the zucchini and carrot into the bowl. Add the beef mince, egg, minced garlic, dried thyme, oregano, salt, pepper, and Worcestershire Sauce. Mix everything well together.
3. Step 3: Scoop about 1/4 cup of the mixture and shape it into a pattie about 1.7 cm (2/3 inch) thick. Make a slight indentation in the middle. Repeat with the remaining mixture to make 10–12 patties.
4. Step 4: Heat the oil in a skillet over medium heat. Add half of the patties and cook for 4 minutes or until the bottoms are dark golden. Press lightly with a spatula; avoid pressing hard to keep the juices inside.
5. Step 5: Flip the patties and cook the other side for 3–4 minutes until golden and cooked through.
6. Step 6: Transfer cooked rissoles to a plate and repeat the cooking process with the remaining patties.
7. Step 7: Serve warm with tomato ketchup on the side.

Tips & Variations

• Use fresh herbs like parsley or basil instead of dried oregano for a brighter flavor.
• Try adding finely chopped mushrooms or bell peppers for extra moisture and taste.
• Panko breadcrumbs give a lighter texture, but regular breadcrumbs work well too.
• If you prefer, cook the rissoles in the oven at 180°C (350°F) for 15–20 minutes, flipping halfway.

Storage

Store any leftover rissoles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Rissoles can also be frozen; place them on a baking sheet to freeze individually, then transfer to a sealed bag for up to 3 months. Reheat from frozen in a hot skillet or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for rissoles?

Yes, you can substitute beef with ground pork, chicken, or turkey. Adjust cooking time as needed to ensure the meat is thoroughly cooked.

Why do I need to indent the patties in the middle?

Indenting the center helps the rissoles cook evenly and prevents them from puffing up or bulging in the middle while frying.

Beef Rissoles with Zucchini and Carrot Recipe

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★★★★★

4.9 from 99 reviews

• Author: Sophie
• Total Time: 27 minutes
• Yield: 10–12 rissoles 1x

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Description

These homemade beef rissoles are juicy, flavorful patties made with grated vegetables and aromatic herbs. Perfectly pan-fried to golden perfection, they make a delicious and easy meal served with classic tomato ketchup.

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Ingredients

Scale 1x2x3x

Rissoles Ingredients

• 1 small brown onion, grated
• 1/2 cup panko breadcrumbs (or normal breadcrumbs)
• 500 g / 1 lb beef mince (ground beef)
• 1 small zucchini, grated
• 1 small carrot, grated
• 1 egg
• 1 large garlic clove, minced
• 1/2 tsp dried thyme
• 1/2 tsp oregano (or substitute with other favorite herbs)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire sauce
• 1 – 2 tbsp oil for frying

To Serve

• Tomato ketchup

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Instructions

1. Prepare Onion and Breadcrumbs: Grate the small brown onion using a box grater into a large bowl. Add the panko breadcrumbs and mix briefly to coat them in the onion juices, which helps bind the mixture.
2. Add Vegetables and Mix: Grate the zucchini and carrot directly into the same bowl. Add the beef mince, egg, minced garlic, dried thyme, oregano, salt, pepper, and Worcestershire sauce. Mix all ingredients thoroughly until well combined.
3. Form Patties: Scoop approximately 1/4 cup of the mixture and form into a patty about 1.7 cm (2/3 inch) thick. Slightly indent the middle of each patty to help them cook evenly. Repeat until you have 10-12 rissoles.
4. Heat Oil and Fry First Batch: Heat 1-2 tablespoons of oil in a skillet over medium heat. Place half of the patties in the skillet and cook for 4 minutes or until dark golden on the underside. Press lightly with a spatula to avoid squeezing out the juices.
5. Flip and Cook Other Side: Flip the patties carefully and cook the other side for 3-4 minutes until golden and cooked through.
6. Cook Remaining Patties: Transfer cooked rissoles to a plate, add more oil if needed, and repeat the frying process with the remaining patties.
7. Serve: Serve hot rissoles with tomato ketchup as a classic accompaniment.

Notes

• Use panko breadcrumbs for a lighter texture, but regular breadcrumbs work well too.
• Indenting the patties in the center helps them cook evenly and keeps their shape.
• Press patties gently while frying to retain juiciness.
• You can customize herbs according to preference, such as substituting oregano with parsley or basil.
• For a leaner option, use lean beef mince or mix with minced chicken or turkey.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Australian

Keywords: beef rissoles, homemade rissoles, pan-fried patties, beef patties, easy dinner