Fish tacos
Pack in the flavour and lots of veg in this easy fish tacos recipe. It's an easy way to get your family eating more fish, and one portion counts as three of their 5-a-day
Beef rissoles
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 14-16
Skip to ingredients
- 1 oniongrated
- 50g panko breadcrumbs
- 400g beef mince
- 1 courgettetrimmed and grated
- 1 carrotgrated
- 1 eggbeaten
- 1 garlic clovecrushed or finely grated
- 2 tsp dried mixed herbs
- 1 tsp Worcestershire sauce
- 2 tsp vegetable oil
- peas and mash, to serve(optional)
Nutrition: Per serving
- kcal84
- fat5g
- saturates2g
- carbs4g
- sugars1g
- fibre1g
- protein6g
- salt0.74g
Method
step 1
Mix all the ingredients, except the oil, together into a large bowl with 2 tsp each salt and pepper. Use your hands to make sure everything is well combined. Shape the mince mixture into 14-16 balls, then flatten into small burger-like patties and chill for 15 mins, if you have time (this helps the patties hold their shape).
step 2
Heat the oil in a frying pan over a medium-low heat and, once hot, fry the rissoles for 3-4 mins, then flip and fry for 3-4 mins more until cooked through. (You may need to do this in batches.) When ready, they should ready 65C on a meat thermometer. Serve with peas and mash, if you like.
