Rissoles
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Kid friendlyCourse: Main
Makes 30. Recommended for babies & toddlers aged 12-24 months.
INGREDIENTS
500g beef mince
1 small carrot (70g), grated coarsely
1 small zucchini (90g), grated coarsely
½ small brown onion (40g), grated coarsely
½ cup (35g) stale breadcrumbs
1 tablespoon tomato sauce
2 teaspoons soy sauce
1 tablespoon olive oil
TANGY SAUCE
2 tablespoons tomato sauce
2 tablespoons barbecue sauce
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 clove garlic, crushed
¼ cup (60ml) water
METHOD
Preheat oven to moderate.
Using hands, combine mince, carrot, zucchini, onion, breadcrumbs and sauces in large bowl. Roll level tablespoons of the mixture into balls.
Combine ingredients for tangy sauce in small bowl.
Heat oil in large non-stick frying pan; cook rissoles, in batches, until browned all over. Transfer to medium shallow baking dish; cover with tangy sauce. Cook, uncovered, in moderate oven about 20 minutes or until rissoles are cooked through.
TIPS:
To make gluten free, replace breadcrumbs with half a cup of cooked rice.
Uncooked rissoles can be frozen for up to 2 months.
Chicken, pork or lamb mince can be used instead of beef.
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