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–+ servings

Beef rissoles

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Allergen
Egg
Servings 20

Ingredients

  • 1.25 kg lean beef mince beef, lean, raw
  • 200 g Potato plain, new, peeled, boiled
  • 200 g Carrots
  •  
    1 Onion mature, brown, raw
  • 1 cup Breadcrumbs white
  • 2 Eggs chicken, whole, raw, regular

Instructions
 

  • 1.Peel and grate onion.
  • 2.Wash and grate potato, carrot
  • 3.Combine mince, breadcrumbs, vegetables in a bowl, add eggs and mix until combined.
  • 4.Roll small handfuls of the mixture into balls.
  • 5.Heat a non-stick pan, spray lightly with oil and cook rissoles in batches, flattening slightly with a spatula as you put them in the pan.
  • 6.Cook for 4 to 5 minutes on each side, until lightly browned and cooked through.
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Notes

Vegetarian version: 

  • Swap beef for 50% of the weight in Quorn and continue with the rest of the recipe as usual. Quorn shapes similarly to beef. 

Allergens

Egg

Swap: Use 1 tbsp chia/flaxseed + 3 tbsp water (let gel), or ¼ cup mashed potato per egg

Gluten

Swap: Use gluten-free, wheat-free breadcrumbs (e.g., made from rice or corn) or ground seeds (sunflower, pumpkin).
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