Beef and Zucchini Rissoles

"Beef and Zucchini Rissoles tickle the tastebuds with a warm hint of curry and the softness of cottage cheese."


500g beef mince

1 brown onion grated

1 zucchini grated, remove excess liquid

½ tspn curry powder

2 Tbspns cottage cheese

1 egg, beaten

½ cup breadcrumbs

Salt & pepper

1 Tbspn oil


Combine all ingredients (except ¼ cup breadcrumbs, add half only) in a bowl and mix well.

Shape into rissoles of equal size and coat in remaining breadcrumbs (¼ cup).

Heat oil on medium heat and cook rissoles for 10 minutes on each side on low-med heat, covered with pan lid or alfoil. Check occasionally to ensure not overcooking. When browned and cooked through to centre serve with your choice of vegetables or salad.

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