Combine mince, onion, tandoori paste, mint and egg in a large bowl. Season. Mix well and using damp hands roll mince mixture to form 12 rissoles.
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook rissoles, in batches, if necessary, for 2-3 minutes each side or until browned and cooked through. Set aside on a plate loosely covered with foil for 3 minutes to rest.
Cook peas in a medium saucepan of salted boiling water for 3 minutes or until just tender. Drain. Place in a bowl and crush peas lightly with a fork. Season and drizzle with remaining oil.
Serve rissoles with crushed peas, cauliflower rice, tzatziki, lime wedges and extra mint.
Resting the rissoles with ensure they are tender and the juices are locked in.
Use your choice of paste or spice in the rissoles - e.g. Red curry paste for an Asian twist, Moroccan spice for a Middle Eastern flavour.
Serving size is 3 rissoles per person. To serve 2 people you will need 250g beef mince and half the associated ingredients. You can either make half the serving size for 4 or freeze the remaining rissoles for another time. Alternatively, cook the amount for 4 and enjoy a delicious lunch the next day using the leftover rissoles in a healthy salad, sandwich or wrap.