Beef and Veggie Rissoles
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 20mins
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- Serves
- 8
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- Calories
- 387
The easiest and the most popular kids dish ever. Iconically Aussie...get your rissoles sorted people!
Inspired by: https://tenina.com/recipes/beef-and-veggie-rissolesrecipe updated Dec 21, 2021
Ingredients
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- Onion
- 1
-
- Zucchini
- 1
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- Carrot
- 2
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- Black pepper
- as needed
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- Almonds
- 50 g
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- Garlic clove
- 3
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- Baby spinach
- 30 g
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- Tomato paste
- 2 tablespoons
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- Egg
- 2
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- Ground beef
- 1 kg
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- Mixed dried herbs
- 1 tablespoon
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- Pink himalayan salt flakes
- 2 teaspoons
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- Paprika
- 1 teaspoon
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- Extra virgin olive oil
- as needed
Tools
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Stove
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TM5
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Large mixing bowl
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Tm5 bowl
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Frying pan
Step preview
- Add almonds to the TM5 bowl
- Blitz with MC fitted - approx 7 sec, speed 8
- Set aside in a large mixing bowl
- Add onion and garlic clove to the TM5 bowl
- Chop with MC fitted - approx 3 sec, speed 6
- Then add zucchini, carrot and baby spinach to the TM5 bowl
- Chop with the aid of the spatula - approx 10 sec, speed 5
- Transfer content of TM5 bowl to large mixing bowl
- Add tomato paste, egg, ground beef, mixed dried herbs, pink Himalayan salt flakes, paprika and black pepper to the large bowl
- Massage (you heard me) the mix together with your hands until it is evenly combined
- Form rissoles (approx. ¼ cup each)
- Pre-heat a clean frying pan
- Add extra virgin olive oil to the frying pan
- Fry over low–medium heat 4–5 minutes per side
- Serve hot or cold with salad