Makes 6



500 g lean beef mince

1 red apple, cored and grated

1 onion, finely chopped

1 garlic clove, crushed

1 carrot, grated

1 egg

Sea salt

Freshly ground black pepper

Bread crumbs for coating

Vegetable oil for pan frying


Salad leaves

Lemon wedges



Mix the mince, apple, onion, garlic and carrot in a bowl. Crack in the egg and mix well until combined. Season with salt and pepper.

With wet hands, form the mixture into six rissoles. This might sound crazy, but if you slap each rissole against the inside of the bowl before rolling into its final shape, it will help get all the air out, giving you a meatier, juicier rissole. Toss the rissoles in breadcrumbs until evenly coated.

Heat a splash of oil in a large frying over medium heat. Add the rissoles and cook for about 10 minutes on each side or until beautifully golden and cooked through. Season with a little extra salt.

Serve with some fresh green leaves and a squeeze of lemon. They’re also great with mashed veggies or just on their own as a snack.



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