This dish will be just as much a winner with the adults, as the kids!


  • 800g lean beef mince

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 2 tbsp olive oil, plus extra for brushing

  • 60g (1/2 cup) finely grated reduced fat cheddar or tasty cheese

  • 2 medium zucchini, finely grated and squeezed to remove excess liquid

  • 2 tbsp finely chopped parsley

  • 1 sweet potato, peeled, halved and cut into wedges

  • 2 potatoes, peeled and cut into wedges

  • 400g cherry tomatoes on the vine

  • 2 bunches broccolini

  • Greek yoghurt, to serve


  • 1.

    Preheat oven to 180ºC (fan forced) and place a baking tray lined with baking paper inside to heat up.

  • 2.

    Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for up to 30 minutes.

  • 3.

    Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes.

  • 4.

    Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini.

  • 5.

    Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt.

  • Tips:

  • 1.

    These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking.

  • 2.

    Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.


A recipe from Dinner 3 Ways by

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