porcupines with veggie noodles


  • 750g lean beef mince
  • 1 medium brown onion
  • 1/3 cup basmati rice
  • 1/3 cup finely grated Parmesan cheese
  • ¼ cup finely chopped basil
  • 1 egg, lightly beaten
  • 1 carrot
  • 1 zucchini
  • 700ml bottle of passata (pureed tomatoes)
  • 1 cup chicken stock
  • 4-6 extra zucchinis and carrots to serve (or pasta)


  1. Grate onion,  one carrot and one zucchini
  2. In a bowl mix mince, onion, rice, cheese, basil, egg and grated carrot and zucchini
  3. Roll into balls and place on a plate. Cover and refrigerate for 10 minutes
  4. Heat passata and stock in a large pot and bring to the boil
  5. Add balls and reduce heat to a simmer. Cook for about 25 minutes or until rice is soft
  6. Serve on a bed of carrot and zucchini noodles. To make noodles grate, peel or use a Foost spiraliser


We love this recipe served with a colourful side salad or a cob of corn! Porcupines are great to freeze- we just make a double batch and keep them for the busy nights.

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