Beef and Veggie Rissoles


Tenina Holder

Posted November 26, 2018 (Last updated December 21, 2021)



Total Time




The easiest and the most popular kids dish ever. Iconically Aussie...get your rissoles sorted people!


  • Onion icon
  • Zucchini icon
    Zucchini1medium, cubed
  • Carrot icon
  • Black pepper icon
    Black pepperas neededfreshly ground
  • Almonds icon
    Almonds50 g
  • Garlic clove icon
    Garlic clove3
  • Baby spinach icon
    Baby spinach30 g
  • Tomato paste icon
    Tomato paste2 tablespoons
  • Egg icon
  • Ground beef icon
    Ground beef1 kg
  • Mixed dried herbs icon
    Mixed dried herbs1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Paprika icon
    Paprika1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Add almonds to the TM5 bowl
  • 2. Blitz with MC fitted - approx 7 sec, speed 8
  • 3. Set aside in a large mixing bowl
  • 4. Add onion and garlic clove to the TM5 bowl
  • 5. Chop with MC fitted - approx 3 sec, speed 6
  • 6. Then add zucchini, carrot and baby spinach to the TM5 bowl
  • 7. Chop with the aid of the spatula - approx 10 sec, speed 5
  • 8. Transfer content of TM5 bowl to large mixing bowl
  • 9. Add tomato paste, egg, ground beef, mixed dried herbs, pink Himalayan salt flakes, paprika and black pepper to the large bowl
  • 10. Massage (you heard me) the mix together with your hands until it is evenly combined
  • 11. Form rissoles (approx. ¼ cup each)
  • 12. Pre-heat a clean frying pan
  • 13. Add extra virgin olive oil to the frying pan
  • 14. Fry over low–medium heat 4–5 minutes per side
  • 15. Serve hot or cold with salad

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