Savoury Mince Rissoles with Carrot and Zucchini

Rissoles are one of those dishes that show up in almost every Australian home kitchen, usually made from whatever mince is on special and whatever vegetables are sagging in the crisper. This version leans on that spirit. The grated carrot and zucchini do more than add colour. As they release a little moisture into the mince, they keep the rissoles soft in the middle, so you don't need a heap of breadcrumbs to hold things together. Almond flour does that job here instead, and it gives the outside a gentle, nutty crust.

A quick food fact worth knowing: zucchini is about 95 percent water, which is why it can turn a patty watery if you leave it whole or in big chunks. Grating it fine and giving the mixture a few minutes to rest in the fridge makes a real difference. When you chill the shaped rissoles, they firm up enough to hold their shape in the pan, so you aren't tempted to keep poking at them. Pat the surface dry before they go in, and let them sit undisturbed for the first couple of minutes so they brown properly.

For the spice, I like to toast the cumin in a dry pan for thirty seconds before mixing it in. It wakes up the flavour and makes the whole kitchen smell like a proper dinner. The smoked paprika is what makes these taste like more than a plain patty, so don't skip it if you can help it.

Leftovers keep well. Cooled rissoles go into an airtight container in the fridge for a couple of days, and they reheat nicely in a hot oven or a dry pan so the outside stays crisp. They also make a good lunch the next day, tucked into a wrap with some shredded lettuce and a spoon of plain yoghurt. If you want to freeze some, cook them first, cool them completely, then freeze them in a single layer before bagging them up.

For a side, keep it simple. Steamed green beans or a crunchy cabbage slaw are both good, and a bowl of cherry tomatoes with a squeeze of lemon adds freshness. If you want something heartier, a small scoop of brown rice or a few boiled baby potatoes will round out the plate. Rissoles also pair well with a bit of the herb salad you might have left from another meal, which is a good excuse to use up the rest of the parsley bunch.

If you are browsing for more ideas in the same easy spirit, these might suit you: Smoky Black Bean Veggie Patties for a meatless evening, Turkey Meatballs in a Smooth Vegetable Sauce if you like a saucier dinner, and Zesty Orange Pork Steaks when you want something a little brighter off the barbecue.