Simple and tasty vegetable filled rissoles to help feed veggies to fussy bubs.

We’d love to know what you think of our recipe! Leave us a review below.

• 1 kg beef mince
• 1 x Rafferty’s Garden Red Lentil, Carrot & Sweet Potato 8+ month 120g
• 1 egg
• ½ cup wholemeal breadcrumbs
• 2 tablespoons olive oil, for cooking

Storage tip: Store cooled cooked rissoles in an airtight container in the fridge for up to three days, or in a sealed bag in the freezer for up to three months.

Step 1

Place all ingredients into a large bowl (except olive oil), and mix to combine.

Step 2

Scoop out 1-tablespoon sized portions and roll them into balls using your hands. Once you’ve made all of the mixture into balls, place them into the fridge for 30 minutes to firm up.

Step 3

Heat the olive oil in a large frying pan over medium heat.

Step 4

Cook the rissoles in batches, turning over when golden brown. Cook for 5–6 minutes each side. Don’t overcrowd the pan when cooking.

Step 5

Serve with your favourite salad, mash or vegetables.