Beef rissoles


Beef rissoles

with a grilled peach, tomato and rocket salad, Another kiwi summer favorite, perfect for eating outdoors in the sunshine. Simple, easy but also yummy. We have snuck some extra veg in there too that hopefully the kids won’t notice shh…

Prep Time:

20 mins

Cook Time:

25 mins




500g Premuim Beef Mince

1 diced red onion

3 cloves minced garlic 

1/2 cup cooked quinoa

1 small zucchini grated 

1 small carrot grated 

1/4 cup finely chopped basil and parsley 


1 egg whisked 

1 Tblspn worcestershire sauce

2 Tblspns tomato sauce 

For the Salad:

1 bag of baby rocket leaves 

1 cup of mixed sized and coloured tomatoes sliced 

1 peach

1/2 cucumber sliced 

Basil leaves 

Balsamic glaze


Cooking Instructions

For the rissoles:


Heat a pan with some olive oil to medium heat and add in your diced onion, garlic, carrot and zucchini and cook for about 5 minutes until softened. Turn off the heat and let cool. Once cooled add all your rissole ingredients to a bowl and mix thoroughly. Be generous with the salt and pepper. Using wet hands form rissoles into balls and squish down to make them slightly flattened.This should make 10-14 rissoles depending on what size you make them. Heat a grill pan or fry pan with some olive oil on a medium heat and cook for about 5 minutes per side. You will need to do this in 2-3 batches. 


For the salad:


Slice your peach and heat a small bit of olive oil in a pan on a medium heat. Once your pan is hot grill your sliced peaches for 2 minutes on each side. Get a large salad bowl and arrange all your other ingredients, top with grilled peaches, fresh basil leaves,salt + pepper and drizzle over some balsamic glaze.