1 carrot, grated
1 zucchini, grated
½ cups rolled oats
1 teaspoon garlic powder
1 tablespoon onion flakes
½ teaspoon oregano
1 egg
1 tablespoon olive oil
500g mince
½ cups rolled oats
1 teaspoon garlic powder
1 tablespoon onion flakes
½ teaspoon oregano
1 egg
1 tablespoon olive oil
500g mince
½ cup bread crumbs (optional)
Preheat oven to 220C. Mix together zucchini, carrot, oats, garlic powder, onion flakes and oregano. Add the remaining wet ingredients (egg, olive oil and beef mince. Mix well with your hands. Roll golf ball sized amounts of the mix and flatten a little so that they are like little patties. Optional roll the rissoles in breadcrumbs. Place on a lined baking tray (preferably one with a little lip so that juices don't run everywhere while baking). Bake in the hot oven for 15 mins
Other vegetables to use: Grated parsnip, sweet potato, broccoli stalk or pumpkin
