Rissoles
Ingredients
1 small brown onion
1/2 cup panko breadcrumbs (or normal)
1 pound ground beef
1 small zucchini
1 small carrot
1 egg
1 large garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon oregano (or other herbs of choice)
1/2 teaspoon each of salt and pepper
2 teaspoons Worcestershire Sauce
1-2 tablespoons oil
Ketchup
Directions
Using a box grater, grate the onion into a large bowl.
Add panko, and mix shortly to coat in the onion juices.
Grate the zucchini and carrot into the bowl.
Add the remaining Rissoles ingredients. Mix well.
Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
Serve with ketchup.
