Yield: 4

Super-Easy Rissoles with Crunchy Salsa

Super-Easy Rissoles with Crunchy Salsa

These wallet-friendly beef mince rissoles are perfect for busy weeknights. They're also freezer-friendly so you can make them ahead of time and reheat on the night.

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • 650g beef mince
  • 2 garlic cloves, crushed
  • 1 small brown onion, grated
  • 4 slices crusty bread, to serve
  • 1 egg, lightly beaten
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 1/4 cups fresh breadcrumbs

Crunchy Salsa

  • 2 small vine-ripped tomatoes, seeded, finely chopped
  • 1 celery stalk
  • 1/4 small red onion, finely diced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Tabasco sauce (optional)
  • 2 teaspoons lime juice

Instructions

    1. Place mince, brown onion, garlic, celery salt, tomato paste, Worcestershire sauce, breadcrumbs and egg in a bowl. Season with pepper. Mix well to combine. Shape mixture into 12 rissoles. Place on a tray. Cover. Refrigerate for 15 minutes.
    2. Meanwhile, make Crunchy Salsa Trim celery, reserving the small young leaves. Finely dice celery stalk. Place in a bowl with tomato, red onion, lime juice, oil, reserved celery leaves and Tabasco sauce (if using). Season.
    3. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through. Serve rissoles with crunchy salsa and crusty bread.

Notes

You can prepare the rissoles to the end of Step 1, up to 1 day ahead. Cover with plastic wrap and refrigerate.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 177Total Fat 8gSaturated Fat 3gCholesterol 32mgSodium 280mgCarbohydrates 14gFiber 1gProtein 12g

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