Sneaky Veg Beef Rissoles
Dairy free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
These juicy beef rissoles are the ultimate kid-friendly dinner! Packed with hidden veggies and pantry staples, they’re quick to whip up, freezer-friendly, and perfect for toddlers and the whole family.
Looking for an easy, nourishing midweek dinner that the whole family (yes, even the fussy eaters!) will love? These Sneaky Veg Beef Rissoles are just the thing. Packed with grated veggies, full of flavour, and made with simple ingredients—this recipe is perfect for toddlers, older kids, and grown-ups alike.
They’re a great way to offer iron-rich beef, especially for little ones who aren’t always keen on meat. Serve them with mash, roasted veg, salad, or pop them into a burger bun for a delicious family meal. They also freeze well, making them a perfect meal-prep go-to!
Note on Hidden Veg:
At Boob to Food, we always encourage offering whole vegetables so children can explore their colours, textures, and tastes. That said—sometimes it’s helpful to add a few extras into a meal they already love. Try offering the same vegetables served whole on the side for exposure. For more help, check out our Toddler to Table book—packed with mealtime tips and real-food recipes for toddlers and beyond.
Age Appropriate:
✔ Suitable from around 8 months once on finger foods and tolerating common allergens like egg and wheat.
✔ You can also blend the cooked rissoles with broth or water for spoon-feeding or puree-style meals for younger babies.
Storage Notes:
Reheating: Gently reheat in a pan or oven until warmed through.
Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze in layers with baking paper between patties in a sealed container. Best used within 1 month. Thaw in the fridge before reheating.
Serving Suggestions:
Serve these rissoles with:
- Mashed potato or sweet potato
- Steamed or roasted veggies
- A simple salad and some hummus
- In a burger bun with lettuce, tomato, and your toddler’s favourite sauce
Ingredients
1 brown onion, grated (see notes)
2 garlic cloves, minced
1 carrot, grated
500g grass-fed beef mince
1 tbsp flat-leaf parsley, finely chopped
1 egg
2 tbsp quality BBQ sauce (see suggestions below)
¾ cup sourdough breadcrumbs (about 2 slices of sourdough, toasted and blitzed)
1 tbsp ghee or olive oil for frying
Method
Toast the sourdough and blitz into breadcrumbs.
Grate your onion (see tip below) and carrot.
In a large bowl, add onion, garlic, carrot, beef mince, parsley, egg, BBQ sauce, and breadcrumbs. Mix with your hands until well combined.
Form into 6–8 rissoles or smaller patties for little hands.
Heat a pan over medium-high heat and add oil. Cook the patties until browned (about 3–4 minutes per side), flipping once, until cooked through.
Serve warm with mash, salad, roasted veggies, or in a bun.
Swaps & Modifications
Egg-free? Omit the egg and the breadcrumbs to make it more like a kofta (it’ll still hold together!)
Gluten-free? Use almond meal (⅓ cup) or crushed rice crackers instead of breadcrumbs.
Sauce swaps: No BBQ sauce? Use 1 tbsp tomato sauce and 1 tbsp Worcestershire sauce instead.
BBQ sauce suggestions:
-
Part & Parcel: Try Church Farm or Undivided Food Co (use code BOOBTOFOOD for orders over $99)
-
Supermarket: Mingle’s Natural BBQ Sauce
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