Zucchini Rissoles

Serves 4zucchini rissoles


275 lean beef mince

1/2 small brown onion, grated

1 zucchini, gated, excess liquid squeezed out

2 tbs cottage cheese

1/2 tsp mild curry powder

1 egg, lightly beaten

1/2 cups dried breadcrumbs

olive oil spray


  1. Combine mice, onion, zucchini, cottage cheese, curry powder, egg, 1/4 cup breadcrumbs and salt & pepper in a bowl. Mix until well combined. Divide mixture into 4 equal portions and shape into rissoles. Coat rissoles in remaining breadcrumbs and place on a plate. Refrigerate for 1 hour, if time permits.
  2. Preheat oven and a baking tray to 200º C. Spray both sides of patties with oil. Heat a large, non-stick frying pan over medium-high heat until hot. Cook rissoles for 2 minutes each side or until golden. Transfer to hot baking tray. Bake for 12-15 minutes or until cooked through.


Share on facebook
Share on email

Share with a friend
Call Now Button