Posted: September 10

Time: 30 minutes

Yield: 4 servings

recipe image

While you may have never heard of Rissoles, you’ll be very familiar with their taste and texture. Rissoles are a cross between meatballs and hamburger patties—handheld bites of beef, zucchini, and carrot. They work well as a filling appetizer or main dish for kids and can taste great with any number of dips. You can beef up your meal in just 30 minutes!


• 1 small brown onion, grated • 1/2 cup panko breadcrumbs • 1 pound ground beef • 1 small zucchini, grated • 1 small carrot, grated • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano • 1/2 teaspoon salt • 1/2 teaspoon pepper • 2 teaspoons Worcestershire sauce • 2 tablespoons oil • ketchup, optional, for serving


Step 1

In a large bowl, combine the grated onion and the panko breadcrumbs, mixing shortly to coat the onions.

Step 2

Add the grated zucchini and carrot into the bowl.

Step 3

Add the egg, garlic, thyme, oregano, salt, pepper, and Worcestershire sauce. Mix everything well.

Step 4

Scoop about 1/4 cup of the mixture, and form a 2/3 inch thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12 patties.

Step 5

Over medium heat, heat the oil in a skillet. Add half of the patties to the skillet and cook until dark golden on one side, about 4 minutes. Press lightly with a spatula. If you press too hard the juices will come out.

Step 6

Flip and cook the other side until golden, about 3-4 minutes until golden.

Step 7

Transfer the cooked rissoles to a plate and repeat with the remaining rissoles.

Step 8

Serve with ketchup.

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