Growing up the good old Rissole with veggies (ALWAYS veggies) was a regular on our dinner table. I must admit it wasn’t my favourite meal, but it certainly wasn’t my most disliked. I’d never made Rissoles before having my boys, as let’s be honest, there really isn’t anything too exciting about them – for me anyway.
It’s a different story for my boys, both LOVE eating Rissoles and can easily smash back two of them in just one sitting. Now the weather is warming up, instead of serving them with vegetables like the old days, we all enjoyed them with a basic salad of tomato, grated carrot and cheese, beetroot and cucumber.
This is a really easy recipe to adapt. You could add extra vegetables such as sweet potato or zucchini (both taste delicious). The below recipe makes around 10 Rissoles (depending on the size you make them) and you can freeze any leftovers – they make a great easy meal!
I admit that I found it difficult to try and take a ‘nice’ picture of my Rissoles. They may not look like much, but anything that contains both vegetables and protein that my boys will happily eat must taste good! Learn how to make rissoles below:
You will need:
500g mince beef
1 brown onion – grated
1 carrot – grated
2 small potatoes – grated
1 teaspoon of dried mixed herbs
1 teaspoon worcestershire sauce
2 tablespoons of bbq sauce
2 tablespoons of tomato relish
1/2 cup of breadcrumbs
1 egg
salt and pepper
Let’s put it together…
Place all ingredients in a large bowl. Using either your hands or a large metal spoon, break up mince and mix together until combined.
Scoop up approximately 1/4 cup of mince mixture and roll into a balls. Place onto a plate and pop in the fridge for 30 minutes.
Place patties in a large non stick frying pan over a medium heat. Press down each pattie slightly and cook for approximately 3 -4 minutes on each side or until cooked through.
What recipes do you make for your kids now that you used to have growing up?
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