In a large bowl, combine mince, onion, carrot, zucchini, 1 tbsp olive oil, and a good pinch of salt and pepper. Mix well.
Divide mixture into 8 pieces and form into balls. Gently press the top of each rissole to flatten slightly.
Drizzle a bit of extra oil into a large frying pan over medium heat. Cook rissoles for 4 - 5 mins per side, until browned and cooked through. Transfer to a clean plate and cover loosely with foil to rest for 5 mins.
Serve rissoles with salad, green beans, and sauce for dipping.
Mixture can also be formed into 4 burger patties or 12 meatballs.
Rissoles can be made in advance and stored, covered, in the refrigerator for up to 4 hours.
The best way to avoid a raw middle is to make a small indent in the centre of each rissole. This will prevent the meat from puffing up.