Get into the spirit of things this Australia Day, by adding Vegemite to your dishes.


  • 500g pork and veal mince

  • 2 spring onions, chopped

  • 1/4 cup chopped coriander

  • 1 red chilli, seeds removed

  • Finely grated rind of 1 lemon

  • 1 tablespoon fish sauce

  • 2 tablespoons Vegemite

  • 2 teaspoons cornflour

  • Black pepper, to taste

  • 1 tablespoon oil

  • 2/3 cup KRAFT Creamy Mayonnaise or a similar brand of your choice

  • Chopped red chilli or sambal oelek, to taste

  • 6 long bread rolls

  • 1 carrot, peeled and cut into julienne strips

  • 25g mixed salad leaves

  • Coriander leaves, for serving


  • 1.

    Place the mince, onions, coriander, chilli, rind, sauce, Vegemite, cornflour and pepper in a food processor and process to combine.

  • 2.

    Shape a tablespoonful of mixture into a ball. Repeat to make 24 in total.

  • 3.

    Heat the oil in a frypan and cook batches of meatballs for 5-8 minutes or until cooked and brown.

  • 4.

    Stir together the mayonnaise and chilli. Set aside. Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander. Serve immediately.

  • Serving Suggestion:

  • 1.

    Meatballs may be skewered and barbequed then served with Vietnamese coleslaw.

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