Time: 30 minutes
Yield: 4 servings
While you may have never heard of Rissoles, you’ll be very familiar with their taste and texture. Rissoles are a cross between meatballs and hamburger patties—handheld bites of beef, zucchini, and carrot. They work well as a filling appetizer or main dish for kids and can taste great with any number of dips. You can beef up your meal in just 30 minutes!
In a large bowl, combine the grated onion and the panko breadcrumbs, mixing shortly to coat the onions.
Add the grated zucchini and carrot into the bowl.
Add the egg, garlic, thyme, oregano, salt, pepper, and Worcestershire sauce. Mix everything well.
Scoop about 1/4 cup of the mixture, and form a 2/3 inch thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12 patties.
Over medium heat, heat the oil in a skillet. Add half of the patties to the skillet and cook until dark golden on one side, about 4 minutes. Press lightly with a spatula. If you press too hard the juices will come out.
Flip and cook the other side until golden, about 3-4 minutes until golden.
Transfer the cooked rissoles to a plate and repeat with the remaining rissoles.
Serve with ketchup.