Instructions

Step 1
Preheat oven to 180°C/160°C fan-forced. Place a wire rack over a shallow baking dish. Spray wire rack with cooking oil. Place mince, onion, carrot, zucchini, basil and 1/4 cup chutney in a bowl. Using clean hands, mix to combine.
Step 2
Using 2 heaped tablespoons of mixture at a time, shape into 12 rissoles. Place on wire rack. Bake for 25 minutes, turning halfway during cooking, or until browned and cooked through
Step 3
Serve with salad and remaining chutney. We used cucumber ribbons, sliced red capsicum, chopped celery and mixed salad leaves.