When using any form of minced meat the first thing I would say is – find a good butcher. Mince is relatively cheap and very versatile. I use one recipe for rissoles, meat balls and hamburger patties. The only problem with mince is what you see is not always what you get. Ask your butcher the question – what is in it and what is the fat content? (should be less than 3 %). If you are more pedantic like myself, make your own by mincing beef topside.
Over the years I have tried my hardest to sneak extra veggies into food ( I even went so far as trying to hide beetroot in a chocolate cake ). With mince it is very simple. Process any extra veggies (zucchini, carrot, eggplant) in a food processor until fine. Then add the tomato paste and continue to process until smooth. The vegetables take on the red colour from the tomato paste and when added to the mince you cannot see them. My eldest daughter in the fussiest eater and she happily eats these rissoles with extra veggies and has no idea 🙂
Beef Rissoles/Meatballs/Hamburger Patties
- 1 kg lean mince (beef or lamb)
- 1 zucchini
- 1 onion
- 1 carrot
- 1/2 cup eggplant
- 1 cup of wholemeal breadcrumbs (made from stale bread)
- 2 eggs
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- fresh thyme
- 3 tablespoons of tomato paste (no sugar/no salt)
- 1/4 teaspoon chilli powder (optional)
In a food processor process onion, carrot, zucchini and eggplant until fine. Add tomato paste and process again. Add this mixture to the mince and combine. Stir through garlic, paprika, beaten eggs, chilli and thyme. Roll mince mixture into desired size and allow to stand in the fridge for 30 minutes to set. I lightly dust my mince patties in wholemeal flour just before frying to give a crispy edge. Enjoy 🙂