Ingredients
For the rissoles
- 600 g beef mince (not too lean)
- 1 medium onion, finely grated
- 1 medium carrot, finely grated
- 1 small zucchini, finely grated
- 80 g fresh breadcrumbs
- 1 egg
- 50 g parmesan, finely grated
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 15 ml olive oil (for pan-frying)
To serve
- BBQ sauce or tomato sauce
Method
Prepare
Grate the onion, carrot, and zucchini directly into a large mixing bowl—don't squeeze out the moisture, as this keeps the rissoles juicy.
Add the beef mince, breadcrumbs, egg, parmesan, garlic, Worcestershire sauce, salt, and pepper to the bowl.
Using a fork, fold the ingredients together gently until just combined—avoid squeezing or overmixing, which makes them dense.
Divide the mixture into 12 portions (roughly 50g each) and shape into ovals or patties about 2 cm thick. Chill for 10 minutes if time allows.
Cook on BBQ
Preheat the BBQ to medium–high (approximately 200°C).
Lightly oil the hot plate or grill.
Place the rissoles on the hot plate, spacing them 2 cm apart.
Cook for 5–6 minutes on the first side, without moving them, until the base is set and deeply golden.
Flip and cook for a further 5–6 minutes on the second side until cooked through and the internal temperature reaches 70°C.
Cook in a pan
Heat the olive oil in a medium frying pan over medium–high heat until it shimmers.
Place the rissoles in the pan, spacing them out evenly.
Cook for 5–6 minutes on the first side, without stirring, until the base is set and deeply golden.
Flip and cook for a further 5–6 minutes until the second side is golden and they are cooked through (internal temperature 70°C).
Serve
Transfer the rissoles to a serving plate.
Drizzle generously with BBQ sauce or tomato sauce.
Serve hot with a simple green salad or chips.
