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Tomato and beef rissoles

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • canola oil cooking spray
  • 500g lean beef mince
  • 1 small brown onion, grated
  • 1 small carrot, peeled, grated
  • 1 small zucchini, grated
  • 2 teaspoons dried basil
  • 1/2 cup tomato chutney
  • Salad, to serve (see note)


  • 1
    Preheat oven to 180°C/160°C fan-forced. Place a wire rack over a shallow baking dish. Spray wire rack with cooking oil. Place mince, onion, carrot, zucchini, basil and 1/4 cup chutney in a bowl. Using clean hands, mix to combine.
  • 2
    Using 2 heaped tablespoons of mixture at a time, shape into 12 rissoles. Place on wire rack. Bake for 25 minutes, turning halfway during cooking, or until browned and cooked through
  • 3
    Serve with salad and remaining chutney. We used cucumber ribbons, sliced red capsicum, chopped celery and mixed salad leaves.

Source: taste.com.au


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