Name: Beef and zucchini rissoles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram lean beef mince; 1 large brown onion, grated; 2 zucchini, grated, excess liquid squeezed out; 1/2 cup (65g) low-fat cottage cheese; 1 teaspoon curry powder; 2 eggs, lightly beaten; 1 cup (100g) packaged breadcrumbs; 3 cup salad greens; 2 tomatoes, cut into wedges; 1/4 cup (60ml) balsamic vinegar

Beef and zucchini rissoles

Beef and zucchini rissoles, beef recipe, brought to you by Good Food

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

600 gram lean beef mince

1 large brown onion, grated

2 zucchini, grated, excess liquid squeezed out

1/2 cup (65g) low-fat cottage cheese

1 teaspoon curry powder

2 eggs, lightly beaten

1 cup (100g) packaged breadcrumbs

3 cup salad greens

2 tomatoes, cut into wedges

1/4 cup (60ml) balsamic vinegar

Method

1.Place mince, onion, zucchini, cheese, curry powder, egg and half of breadcrumbs in a bowl. Season. Use wet hands to combine and shape into 12 rissoles. Coat rissoles in remaining breadcrumbs and refrigerate for 1 hr.

2.Preheat oven to 200°C or 180°C fan forced. Spray both sides of rissoles with cooking oil. Heat a large non-stick frying pan on medium-high. Cook rissoles for 2 minutes each side, until golden. Transfer to a baking tray and bake for 12-15 minutes, until cooked through.

3.Combine salad greens, tomato and vinegar. Serve with rissoles.

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