Beef Rissoles with Tangy Sauce
A meaty dish with a tasty sauce.
View the method
- 500g beef mince
- 1 small carrot (70g), grated coarsely
- 1 small zucchini (90g), grated coarsely
- 1/2 small brown onion (40g), grated coarsely
- 1/2 cup Pams Coarse Breadcrumbs
- 1 Tbsp Pams Tomato Sauce
- 2 tsp Pams Soy Sauce
- 1 Tbsp Pams Pure Olive Oil
- 2 Tbsp Pams Tomato Sauce (tangy sauce)
- 2 Tbsp barbecue sauce (tangy sauce)
- 2 tsp Pams Soy Sauce (tangy sauce)
- 2 tsp Worcestershire sauce (tangy sauce)
- 1 clove garlic, crushed (tangy sauce)
- 1/4 cup (60ml) water (tangy sauce)
Back to ingredients
- Preheat oven to moderate. Using your hands, combine the mince, carrot, zucchini, onion, breadcrumbs and sauces in large bowl.
- Roll level tablespoons of the mixture into balls. Combine ingredients for tangy sauce in small bowl. Heat oil in large non-stick frying pan; cook rissoles, in batches, until browned all over.
- Transfer to medium shallow baking dish and cover with the tangy sauce. Cook, uncovered, in a moderately heated oven for about 20 minutes or until rissoles are cooked through.
- Serve with a fresh summer salad or serve as the patty in a series of sliders.
To make this recipe gluten free, replace breadcrumbs with half a cup of cooked rice. Uncooked rissoles can be frozen for up to 2 months. Chicken, pork or lamb mince can be used instead of beef.