Rissoles

Method

• 1
  Heat 2 teaspoons of oil in a large, non-stick frying pan over medium heat. Add zucchini, carrot and capsicum. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Remove to a large bowl. Allow to cool for 5 minutes.
• 2
  Add mince, breadcrumbs and egg to vegetable mixture. Season with salt and pepper. Using your hands, mix until well combined. Divide mixture into 10 equal portions. Roll each portion into a ball. Flatten slightly (see tip).

• 3
  Add remaining oil to pan. Heat over medium heat. Cook rissoles, in batches, for 3 to 4 minutes on each side or until cooked through. Drain on paper towel.
• 4
  Top roll bases with lettuce, 2 rissoles, tomato sauce and roll tops. Serve.