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Beef rissoles

Beef rissoles with mash and peas

Beef rissoles

Name: Beef rissoles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 14-16
Ingredients: 1 onion grated; 50g panko breadcrumbs; 400g beef mince; 1 courgette trimmed and grated; 1 carrot grated; 1 egg beaten; 1 garlic clove crushed or finely grated; 2 tsp dried mixed herbs; 1 tsp Worcestershire sauce; 2 tsp vegetable oil; peas and mash, to serve (optional)

Samuel Goldsmith

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Makes 14-16

Easy

Prep: 15 mins

Cook: 8 mins - 10 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Combine meat and veg in these crowd-pleasing beef rissoles – they make a filling and family-friendly supper when served with mash and peas

Dairy-free

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 onion

grated
50g panko breadcrumbs
400g beef mince
1 courgette

trimmed and grated
1 carrot

grated
1 egg

beaten
1 garlic clove

crushed or finely grated
2 tsp dried mixed herbs
1 tsp Worcestershire sauce
2 tsp vegetable oil
peas and mash, to serve

(optional)

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Nutrition: Per serving

kcal84
fat5g
saturates2g
carbs4g
sugars1g
fibre1g
protein6g
salt0.74g

Method

step 1

Mix all the ingredients, except the oil, together into a large bowl with 2 tsp each salt and pepper. Use your hands to make sure everything is well combined. Shape the mince mixture into 14-16 balls, then flatten into small burger-like patties and chill for 15 mins, if you have time (this helps the patties hold their shape).
step 2

Heat the oil in a frying pan over a medium-low heat and, once hot, fry the rissoles for 3-4 mins, then flip and fry for 3-4 mins more until cooked through. (You may need to do this in batches.) When ready, they should ready 65C on a meat thermometer. Serve with peas and mash, if you like.

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A star rating of 4.3 out of 5.14 ratings

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