This recipe is my go- to recipe if I have forgotten to defrost meat earlier and am pressed for time. The mince defrosts quickly in warm water, and I can whip up a batch in no time. An easy midweek Nutritional Balancing dinner. I make it with beef, lamb or sometimes chicken mince. Filled with protein, nutritious herbs and vegetables, even the kids will love them! No need to add any flour either.
Ingredients
- 1 egg
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- Sea salt, large pinch
- Parsley, large handful finely chopped (and/or coriander, thyme, marjoram or any garden herbs you have)
- 500g beef or lamb mince (or chicken!)
- 3 medium beetroots, grated
- Nob of butter and splash of grapeseed oil/ other high smoke point oil
Method
- Crack the egg into a large mixing bowl. Whisk it briefly with a fork. Add the chopped onion, crushed garlic, sea salt and chopped parsley. Mix well.
- Add the minced meat. Add the grated beetroot. Mix well with your clean hands.
- Using the whole batch of mixture, make individual rissoles with a handful of the mixture at a time. Squeeze out any air in the ball, then place it on a plate and slightly flatten it with your palm. The smaller the rissoles, the quicker they will cook. Make them at your preferred size.
- Place a nob of butter and a splash of grapeseed oil into a hot frying pan or BBQ. Once it is melted, fill the frying pan with rissoles, leaving a gap between each one.
- Cook on medium heat for 4 minutes, and then flip. Cook on the other side for 4 minutes or until cooked in the center.
- Once cooked, serve your rissoles with a hefty amount of steamed vegetables for an awesome Nutritional Balancing meal.
I love these rissoles with beetroot. I have just started using finely shredded cabbage instead of beetroot with some Chinese 5 Spice added in. Yummo! You can experiment with all sorts of vegetables and find what you love.
Enjoy!