Beef Rissoles with Tangy Sauce

A meaty dish with a tasty sauce.

  1. Preheat oven to moderate. Using your hands, combine the mince, carrot, zucchini, onion, breadcrumbs and sauces in large bowl.
  2. 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.
  3. Transfer to medium shallow baking dish and cover with the tangy sauce. Cook, uncovered, in a moderately heated oven for about 20 minutes or until rissoles are cooked through.
  4. Serve with a fresh summer salad or serve as the patty in a series of sliders.


To make this recipe 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.

Meal Type:
Prep Time:
15 mins
Cooking Time:
25 mins


500g beef mince

1 small carrot (70g), grated coarsely

1 small zucchini (90g), grated coarsely

1/2 small brown onion (40g), grated coarsely

1/2 cup Pams Coarse Breadcrumbs

1 Tbsp Pams Tomato Sauce

2 tsp Pams Soy Sauce

1 Tbsp Pams Pure Olive Oil

2 Tbsp Pams Tomato Sauce (tangy sauce)

2 Tbsp barbecue sauce (tangy sauce)

2 tsp Pams Soy Sauce (tangy sauce)

2 tsp Worcestershire sauce (tangy sauce)

1 clove garlic, crushed (tangy sauce)

1/4 cup (60ml) water (tangy sauce)