tangybeefrissoles

Beef Rissoles with Tangy Sauce

  • Serves 4
  • Prep time: 15 mins | Cooking time: 25 mins

Packed with flavour and perfect for busy nights, these beef rissoles with tangy sauce are a savey twist on a classic. Serve them with a fresh summer salad or stack them in sliders - either way, they’re a hit.

This recipe is also a part of our Beef Recipe Collection.

Ingredients

  • 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

Tangy sauce

  • 2 Tbsp Pams Tomato Sauce

  • 2 Tbsp barbecue sauce

  • 2 tsp Pams Soy Sauce

  • 2 tsp Worcestershire sauce

  • 1 clove garlic, crushed

  • 1/4 cup (60ml) water

Method

  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.

Tips

To make this recipe gluten free, replace breadcrumbs with half a cup of cooked rice.

FAQs

How long can you store beef rissoles for? Uncooked rissoles can be frozen for up to 2 months. Cooked rissoles can last in the refrigerator for up to 2 days in an airtight container.

Can you make any substitutions for this recipe? Yes! Chicken, pork or lamb mince can be used instead of beef.