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Barbecued beef and beetroot rissoles

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20g butter

  2. 2/3 cup finely chopped brown or Spanish onion

  3. 1kg premium beef mince

  4. 2/3 cup finely diced fresh cooked beetroot or the sliced canned variety

  5. 1 tablespoon capers, rinsed and finely chopped

  6. 4 egg yolks

  7. salt and pepper

  8. neutral oil (such as peanut or canola oil) for frying

  9. dip of light sour cream, chopped dill, black pepper and a little lemon juice, to serve

Instructions Jump to Ingredients ↑

  1. Melt butter in a small frying pan and add onion. Cook gently over medium heat until softened but not browned. Remove and cool.

  2. Thoroughly mix all ingredients except oil in a large bowl. Season well with salt and pepper.

  3. With wet hands, roll the mixture into balls the size of a walnut and flatten a little to make them the size of thick hamburger patties.

  4. Pour plenty of oil on the flat grill and fry the rissoles over medium heat for 2-3 minutes each side, so they cook through without burning. Drain on paper towel.

  5. They can be served with a simple dip of light sour cream, chopped dill, black pepper and a little lemon juice.

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