Ingredients
- Serves 4
Method
- 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.
Tips
- 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.