Beef Rissoles

Serves: 12

2g Carbs per Serve

Recipe Supplied By: Low Carb Noms


  • 3 Tbsp of olive oil
  • 120 g of raw onion, finely diced
  • 120 g of raw zucchini, grated
  • 500 g of lean beef mince
  • 26 g of almond flour
  • 40 g of tasty cheddar cheese, grated
  • 1/4 tsp of salt
  • Pepper to taste
  • 1 Tbsp of worcestershire sauce
  • 1 Tbsp of tomato sauce
  • 1 Tbsp of tomato paste
  • 1 large egg


  1. Heat 1 Tbsp of the oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles).
  2. When the oil is hot, add the onion and zucchini.
  3. Cook, stirring occasionally, until the vegetables have softened (about 10 minutes).
  4. Transfer the mixture to a large bowl and refrigerate until lukewarm or cold.
  5. Wipe the pan out with a paper towel in preparation for frying the rissoles.
  6. Add all other ingredients to the vegetables, and using your hands or a fork mix everything together until well combined.
  7. Divide the mixture into 12 equal portions, each about one firmly packed 1/4 cup.
  8. Roll each portion into a ball, and then flatten balls slightly to form patties about 2.5 cm (1 in) thick.