Featured Recipe
Beef & Mushroom Rissoles with Rainbow Salad
- Serves 4
- Prep Time 10 mins
- Cooking Time 10mins
Ingredients
- Serves 4
Method
- Pulse mushrooms in a processor, or finely chop. Combine beef mince, mushrooms, garlic, dried herbs, and ¼ tsp each salt and pepper. Divide into 8, and form into rissoles.
- Shave or thinly slice carrots, beets, and white part of fennel. Pick fennel fronds and add to shaved veggies with pea shoots. Sprinkle over pecans and feta.
- Whisk together orange juice, vinegar, mustard, olive oil, and a pinch of salt and pepper. Drizzle over salad.
- Preheat a BBQ or heavy-based skillet to medium. Cook rissoles for 4 - 5 mins per side, until browned and cooked through. Transfer to a clean plate, cover with foil and rest for 5 mins. Serve rissoles with dressed salad.
Tips
- Want to try this recipe in an airfryer? Follow these tips
- Preheat airfryer to 200°C for 10 mins, before adding rissoles. This helps with browning and keeps the inside moist.
- Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or BBQ. A meat thermometer is the best tool for ensuring rissoles are cooked through.
- Remove rissoles from airfryer when the internal temperature of the centre reaches 65° - 70°C. Check temperature, initially, at 10 minutes.
- Mixture can also be formed into 4 burger patties or 16 meatballs.
- Rissoles can be made in advance and stored, covered in the refrigerator for up to 4 hours.
- The best way to avoid raw in the middle is to make a small indent in the centre of each rissole.This will prevent the meat from puffing when cooking.