Beef Rissoles with Tangy Sauce

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
15 - 30 mins
2 - 3


  • 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 Ingredients:
  • 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


  1. Preheat oven to moderate.
  2. Using your hands, combine the mince, carrot, zucchini, onion, breadcrumbs and sauces in large bowl.
  3. Roll level tablespoons of the mixture into balls.
  4. Combine ingredients for tangy sauce in small bowl.
  5. Heat oil in large non-stick frying pan; cook rissoles, in batches, until browned all over.
  6. 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.
  7. TIPS: To make gluten free, replace breadcrumbs with half a cup of cooked rice.
  8. Uncooked rissoles can be frozen for up to 2 months. Chicken, pork or lamb mince can be used instead of beef.
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