We love to rissoles for our picnic dinners as they are fun to eat without any mess. I like to throw in lots of veges. The usual suspects are leeks, garlic, tomatoes, shredded carrot, cabbage, celery, bell peppers, peas etc. etc. To add some flavour, I like to add some fresh herbs like basil, oregano and rosemary, or corriander powder, tumeric and cumin. The veges should be browned in a little oil first and cooled before you add the meat.
A great way to hide veges for kids (and adults) who won't eat their greens!
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