Rissoles - from the Womens Weekly Babies and Toddlers recipe book
500g beef mince
1 small carrot grated coarsely
1 small zucchini grated coarsely
1/2 small brown onion grated coarsely
1/2 cup stale breadcrumbs
1 tablespoon tomato sauce
2 teaspoon soy sauce
1 tablespoon olive oil
TANGY SAUCE
2 tablespoons tomato sauce
2 tablespoons barbecue sauce
2 teaspoons soy sauce
2 teaspoons worcestershire sauce
1 clove garlic, crushed
1/4 cup water
Preheat oven to moderate. Using hands, combine mince, carrot, zucchini, onion, breadcrumbs and sauces in a large bowl. Roll level tablespoons of the mixture into balls
Combine ingredients for tangy sauce in a small bowl. Heat oil in large non-stick frying pan; cook rissoles, in batches, until browned all over. Transfer to meduim shallow baking dish; cover with tangy sauce. Cook, uncovered, in moderate oven about 20 mins or until rissoles are cooked through.
I used fresh bread that I grated for the bread crumbs, and I made a double batch and froze the cooked leftovers, so that I can quickly reheat for Zara's dinner if need be since she has dropped her nap most day and needs to be in bed pretty early to compensate.
