While you may have never heard of Rissoles, you’ll be very familiar with their taste and texture. Rissoles are a cross between meatballs and hamburger patties—handheld bites of beef, zucchini, and carrot. They work well as a filling appetizer or main dish for kids and can taste great with any number of dips. You can beef up your meal in just 30 minutes!
Ingredients
- 1 small yellow onion, grated
- 1/2 cup panko breadcrumbs
- 1 pound ground beef
- 1 small zucchini, grated
- 1 small carrot, grated
- 1 egg
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons oil
- ketchup, optional, for serving
Directions
Step 1 –In a large bowl, combine the grated onion and the panko breadcrumbs, mixing shortly to coat the onions.
Step 2 –Add the ground beef, the grated zucchini, and the carrot into the bowl.
Step 3 –Add the egg, the garlic, the thyme, the oregano, the salt, the pepper, and the Worcestershire sauce. Mix everything well.
Step 4 –Scoop about 1/4 cup of the mixture, and form a 2/3 inch thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12 patties.
Step 5 –Over medium heat, heat the oil in a skillet. Add half of the patties to the skillet and cook until dark golden on one side, about 4 minutes. Press lightly with a spatula. If you press too hard the juices will come out.
Step 6 –Flip and cook the other side until golden, about 3-4 minutes until golden.
Step 7 –Transfer the cooked rissoles to a plate and repeat with the remaining rissoles.
Step 8 –Serve with ketchup.