Preparation:

Step 1: Prepare the rissole mixture

In a large mixing bowl, combine the beef mince, grated onion, carrot, zucchini, garlic, breadcrumbs, egg, tomato sauce, Worcestershire sauce, and mixed herbs. Season generously with salt and pepper.

Mix everything thoroughly using clean hands or a fork until well combined but not overworked.

Step 2: Shape the rissoles

Divide the mixture into 6–8 portions and shape into round, flattened patties (about 2cm thick). Place them on a plate, cover, and refrigerate for at least 15–20 minutes to firm up. This helps them hold their shape during cooking.

Step 3: Cook the rissoles

Heat the olive oil in a large frying pan over medium heat. Add the rissoles in batches, being careful not to overcrowd the pan. Cook for about 4–5 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm while you make the gravy.

Tip: Use a lid or splash guard to reduce mess while pan-frying.

Step 4: Make the gravy

In the same pan (don’t clean it—use the flavour!), reduce the heat to medium-low. Melt the butter and stir in the flour to form a roux. Cook, stirring constantly, for 1–2 minutes until lightly golden.

Slowly pour in the beef stock while whisking to avoid lumps. Add Worcestershire sauce and tomato paste, and continue to stir until the gravy thickens and bubbles. Season to taste with salt and pepper.

Optional: Strain the gravy for a smoother finish, or leave it rustic with pan bits for extra flavour.

Step 5: Serve

Return the rissoles to the pan with the gravy, turning to coat, or spoon the gravy over when plating. Serve hot with your choice of sides.