Description

Rissoles are a basically squashed meatballs with spices, coated in breadcrumbs and fried and are a classic Aussie family favorite. They're plump and are extra juicy and tasty from the grated onion, zucchini and carrot. They can be made with lamb, pork, ch

Ingredients

• Rissoles:
• 1 small yellow onion, grated
• 1/2 c. panko or regular breadcrumbs
• 1 lb. ground beef
• 1 small zucchini, grated
• 1 small carrot, grated
• 1 egg
• 1 large garlic clove, minced
• 1/2 t. dried thyme
• 1/2 t. oregano (or other favorite herbs)
• 1/2 t. each salt and pepper
• 2 t. Worcestershire sauce
• Cooking:
• 1 - 2 T. oil
• Serving:
• ketchup

Steps

1. Grate the onion into a large bowl, catching all of the juices. Add breadcrumbs; mix to coat in the onion juices. Grate the zucchini and carrot into the bowl. Add remaining Rissoles ingredients; mix well.
2. Scoop out 1/4 c. mixture, forming a 2/3 inch thick patty. Indent the middle slightly to keep them from puffing up. Repeat with remaining mixture, making 10 - 12 patties.
3. Heat oil in a skillet over medium heat; add half of the patties; cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, DON'T press too hard or you'll press the wonderful juices out. Flip; cook the other side for 3 - 4 minutes until golden. Transfer to platter and cover to keep warm; repeat with remaining rissoles.