Beef and Veggie Rissoles
Serves
8
Total Time
20mins
Calories
387
The easiest and the most popular kids dish ever. Iconically Aussie...get your rissoles sorted people!
- Onion1halved
- Zucchini1medium, cubed
- Carrot2quartered
- Black pepperas neededfreshly ground
- Almonds50 g
- Garlic clove3
- Baby spinach30 g
- Tomato paste2 tablespoons
- Egg2
- Ground beef1 kg
- Mixed dried herbs1 tablespoon
- Pink himalayan salt flakes2 teaspoons
- Paprika1 teaspoon
- Extra virgin olive oilas needed
Ingredients
- 1. Add almonds to the TM5 bowl
- 2. Blitz with MC fitted - approx 7 sec, speed 8
- 3. Set aside in a large mixing bowl
- 4. Add onion and garlic clove to the TM5 bowl
- 5. Chop with MC fitted - approx 3 sec, speed 6
- 6. Then add zucchini, carrot and baby spinach to the TM5 bowl
- 7. Chop with the aid of the spatula - approx 10 sec, speed 5
- 8. Transfer content of TM5 bowl to large mixing bowl
- 9. Add tomato paste, egg, ground beef, mixed dried herbs, pink Himalayan salt flakes, paprika and black pepper to the large bowl
- 10. Massage (you heard me) the mix together with your hands until it is evenly combined
- 11. Form rissoles (approx. ¼ cup each)
- 12. Pre-heat a clean frying pan
- 13. Add extra virgin olive oil to the frying pan
- 14. Fry over low–medium heat 4–5 minutes per side
- 15. Serve hot or cold with salad
Method
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