Cheesy rissoles with potato wedges and vegetables

  • Serves 4
  • Prep Time 25 mins
  • Cooking Time 35mins
Cheesy rissoles with potato wedges and vegetables


  • Serves 4
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  1. Preheat oven to 180⁰C (fan forced) and place a baking tray lined with baking paper in to heat up.
  2. Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for up to 30 minutes.
  3. Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes.
  4. Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini.
  5. Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt.


  1. These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking.
  2. Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.