These easy, last-minute rissoles are the best for using up leftover veggies you’ve got lying around in the fridge. Conveniently, this recipe doesn’t say exactly which vegetables to use so you can try everything from broccoli, carrots, and peas to capsicum, corn, potatoes and more. This is a great recipe for those who hate wasting food and would rather turn the week’s remaining veggies into a delicious and versatile dish. Like most rissoles they’re pretty versatile in terms of how you can serve them too. Try dishing up with a side salad and pita pocket or enjoy with a little mashed potato and steamed greens.

Ingredients

• 2 cups chopped cooked vegetables
• 600g lean beef mince
• 1 egg, lightly beaten
• 2 tablespoons salt-reduced barbecue sauce, plus extra to serve
• 2 teaspoons wholegrain mustard
• 1 garlic clove, crushed
• 1 1/3 cups fresh wholemeal breadcrumbs
• 2 tablespoons extra virgin olive oil

Method

1. Line a baking tray with baking paper. Add vegetables to a food processor. Process until very finely chopped. Transfer to large bowl. Add mince, egg, barbecue sauce, mustard, garlic and breadcrumbs. Season with salt and pepper. Mix well with clean hands to combine.
2. Form mixture into 12 patties. Place on prepared tray. Cover with cling film. Refrigerate for at least 30 minutes.
3. Heat oil in large frying pan over medium heat. Cook rissoles, in batches, for 4 to 5 minutes each side or until browned and cooked through. Serve hot.