Combine meat and veg in these crowd-pleasing beef rissoles – they make a filling and family-friendly supper when served with mash and peas
Prep:15 mins
Makes 14-16
1 onion, grated50g panko breadcrumbs400g beef mince1 courgette, trimmed and grated1 carrot, grated1 egg, beaten1 garlic clove, crushed or finely grated2 tsp dried mixed herbs1 tsp Worcestershire sauce2 tsp vegetable oilpeas and mash, to serve (optional)
STEP 1Mix all the ingredients, except the oil, together into a large bowl with 2 tsp each salt and pepper. Use your hands to make sure everything is well combined. Shape the mince mixture into 14-16 balls, then flatten into small burger-like patties and chill for 15 mins, if you have time (this helps the patties hold their shape).STEP 2Heat the oil in a frying pan over a medium-low heat and, once hot, fry the rissoles for 3-4 mins, then flip and fry for 3-4 mins more until cooked through. (You may need to do this in batches.) When ready, they should ready 65C on a meat thermometer. Serve with peas and mash, if you like.
