Rissoles

Cook Time: 30 minutes Servings: Yield: 4 servings Source:

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.