Name: Beef rissoles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 (10–12 rissoles)
Cuisine: Australian
Ingredients: 1 small brown onion; ½ cup panko breadcrumbs; 500 g beef mince; 1 small zucchini; 1 small carrot; 1 egg; 1 large garlic clove, minced; ½ tsp dried thyme; ½ tsp dried oregano; ½ tsp salt; ½ tsp pepper; 2 tsp Worcestershire sauce; 1–2 tbsp oil, for frying; Tomato sauce, to serve

Method

Grate onion into a bowl, mix with panko so it soaks up the juices.
Grate zucchini and carrot into the bowl. Add mince, egg, garlic, herbs, salt, pepper and Worcestershire. Mix well.
Shape ¼-cup portions into patties about 1.7 cm thick. Press a slight dent in the centre of each.
Fry in oil over medium heat, in batches, 4 minutes first side until dark golden (press only lightly).
Flip and cook 3–4 minutes more. Rest on a plate. Serve with tomato sauce, mash and veg.

Tip: The dent stops them puffing into balls so you are not tempted to squash the juices out. Grated onion and zucchini keep them juicy. Bake option: 200°C, 20 minutes, flip, 5 minutes more.