Beef and vegetable rissoles
Beef and vegetable rissoles combine ground beef with pumpkin and zucchini for a hearty, nutritious meal. This recipe offers a straightforward method to create crispy, flavorful patties that are perfect for weeknight dinners.
Cook time 30 min
Prep time 20 min
Ingredients:
1 red onion1 cup pumpkin
1 zucchini
18 oz ground beef (80/20%)
2 garlic cloves
1 cup bread crumbs
1 egg
Beef and vegetable rissoles are a delicious and nutritious meal that's perfect for any occasion. Combining the savory flavors of ground beef with the sweetness of pumpkin and the mild taste of zucchini creates a well-rounded dish. This recipe is easy to follow and results in rissoles that are crispy on the outside and tender on the inside.
Instructions:
- Peel and finely chop the red onion.
- Peel and grate or finely chop the pumpkin.
- Grate the zucchini. If it contains a lot of moisture, squeeze it out using a clean kitchen towel or paper towels to avoid making the rissoles too watery.
- Mince the garlic cloves.
- In a large mixing bowl, add the ground beef.
- Add the chopped red onion, grated pumpkin, grated zucchini, and minced garlic to the bowl.
- Add the bread crumbs and crack the egg into the mixture.
- Season with salt and pepper to taste (optional).
- Using clean hands or a spoon, mix all the ingredients together until well combined. Ensure the vegetables and seasonings are evenly distributed throughout the beef mixture.
- Take a handful of the mixture and shape it into a ball, then flatten it slightly to create a patty shape. You should get about 8-10 rissoles from this mixture, depending on the size you prefer.
- Heat a non-stick frying pan or grill over medium-high heat. You may need to add a small amount of oil if your pan isn't non-stick.
- Once hot, add the rissoles to the pan, ensuring not to overcrowd. Cook in batches if necessary.
- Cook for about 4-5 minutes on each side or until golden brown and cooked through. The internal temperature should reach 160°F (70°C) for ground beef.
- Once cooked, transfer the rissoles to a plate lined with paper towels to drain any excess oil.
- Serve the rissoles hot, with your choice of side dishes such as a fresh salad, steamed vegetables, or a serving of mashed potatoes.
Once you've cooked your beef and vegetable rissoles to a perfect golden brown, you'll have a mouthwatering meal that's packed with flavor and nutrients. These rissoles are great on their own or paired with a side salad or dipping sauce. Enjoy your delicious homemade rissoles!
Beef and vegetable rissoles FAQ:
Cook the rissoles for about 4-5 minutes on each side over medium-high heat. Ensure they are cooked until golden brown and have an internal temperature of 160°F (70°C) to ensure the ground beef is fully cooked.
Yes, you can substitute ground beef with ground turkey, chicken, or even a meat alternative like lentils or beans. Keep in mind that cooking times may vary slightly depending on the meat used.
Store any leftover rissoles in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Reheat in an oven or skillet until warmed through.
If your rissoles are falling apart, it may be due to excess moisture from the vegetables. Ensure to squeeze out excess moisture from the zucchini. You can also add more breadcrumbs to help bind the mixture.
A medium-sized non-stick frying pan or grill is ideal for cooking rissoles. If using a regular pan, you may need to add a little oil to prevent them from sticking.
Tips:
- Finely chop the red onion, pumpkin, zucchini, and garlic cloves for even consistency throughout the rissoles.
- Grate the zucchini and squeeze out any excess moisture to prevent the rissoles from becoming too soggy.
- Mix all the ingredients thoroughly to ensure each rissole has an even distribution of vegetables and meat.
- Chill the mixture in the refrigerator for at least 30 minutes to help the rissoles hold their shape during cooking.
- Use wet hands to shape the rissoles to prevent the mixture from sticking to your hands.
- Cook the rissoles over medium heat to ensure they cook evenly and don't burn on the outside while remaining raw inside.
- For an extra crispy exterior, roll the rissoles in additional breadcrumbs before cooking.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 27g
Carbohydrates 24g
Fiber 2.58g
Sugar 6g
Fat 27g
More recipes
Mustard roast beef with aioli
Simple mustard roast beef served with creamy garlic aioli.
23 Feb 2026