Preheat oven to 220 degrees Celsius (approx 430 Fahrenheit)

Grate zucchini and carrot, place in a bowl with the oats, garlic powder, onion flakes and oregano (you can add salt and pepper at this stage too, I skip salt so that I can give these rissoles to my young baby, but for an older family you may want to add a little for seasoning

Give this a good mix, (I just use my hands)

Add the remaining wet ingredients (whole grain mustard, egg, olive oil and beef mince)

Mix well with your hands

Scoop golf ball sized amounts of the mix, roll in damp hands and then flatten a little so that they are like little patties

If you make a little thumb indent into the rissole it will help it to bake flat

Optional roll the rissoles in breadcrumbs.. my kids love them rolled in panko bread crumbs

Place on a lined baking tray (preferably one with a little lip so that juices don't run everywhere while baking)

Bake in the hot oven (220 degrees Celsius) for 15 minutes