About the Recipe
Versatile and flavorsome rissoles served four bean salad
Ingredients
Rissoles
1 small brown onion
1/2 cup panko breadcrumbs
500g beef mince
1 small zucchini
1 small carrot
1 egg
1 large garlic clove
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
2 teaspoons Worcestershire sauce
1/2 teaspoons oil
Tomato ketchup to serve
Four bean mix salad
300g cans four-bean mix, rinsed and drained
200g can chickpeas, rinsed and drained
125g cherry tomatoes, halved
75g baby rocket
2 tbsp red wine vinegar
1/4 cup (60ml) olive oil
2 tsp wholegrain mustard
Salt and cracked black pepper, to season
Preparation
Rissoles
Grate onion into a large bowl using a box grater. Add panko, mix briefly to coat in the onion juices.
Grate zucchini and carrot into the bowl. Add remaining rissole ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm thick pattie. Indent the middle slightly. Repeat with remaining mixture- you should make 10-12.
Heat oil in pan over medium heat. Add half the patters and cook for 4 minutes or until dark golden.
Transfer to plate. Repeat with remaining rissoles.
Serve with tomato ketchup and four bean mix salad.
Four bean mix salad
Place the four-bean mix in a large bowl with the chickpeas, cherry tomatoes and rocket.
To make the dressing, place the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk until well combined.
Toss the dressing with the salad and serve immediately.