Oven Baked, Hidden Veg Rissoles

posted in: Food, Life | 0

This is the easiest recipe – prep it before breakfast, fridge it til 30 minutes before dinner time then pop it in the oven with just enough time to fashion a salad, and that’s dinner done, darl! Clean up will be super easy too ;P



  • 1 onion
  • 1 carrot
  • 1 zucchini
  • a big handful of spinach
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 2 tablespoon tomato paste
  • Dash Worcestershire sauce
  • 1 egg
  • 1 cup breadcrumbs (or the ends of a loaf of bread, blitzed)
  • 1kg beef mince
  • salt and pepper to taste



  1. Heat the oven to 220 degrees.
  2. Blitz the onion, carrot, zucchini, spinach and garlic in your kitchen device of choice, or chop/grate them finely.
  3. Combine all the ingredients and mix together well using your hands.
  4. Create palm-sized rissoles and then fridge them for a minimum of 30 minutes, max of 24 hours.
  5. Place rissoles onto a paper-lined baking tray and bake in the oven for 20 minutes each side or until golden brown.