"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.