Beef And Hidden Vegetable Rissoles

By Cathie Lonnie

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Sneak leftover vegetables into these easy beef rissoles.

All you have to do is throw all your ingredients of Beef And Hidden Vegetable Rissoles

  1. 2 cups chopped leftover cooked vegetables (see notes)
  2. 600g lean beef mince
  3. 1 egg, lightly beaten
  4. 2 tablespoons salt-reduced barbecue sauce, plus extra to serve
  5. 2 teaspoons wholegrain mustard
  6. 1 garlic clove, crushed
  7. 1 1/3 cups fresh wholemeal breadcrumbs
  8. 2 tablespoons extra virgin olive oil
  9. 80g mixed salad leaves
  10. 100g reduced-fat tasty cheese, cut into 1cm cubes
  11. 1 cup green grapes
  12. 1 small pink lady apple, cut into thin wedges
  13. 2 tablespoons extra virgin olive oil
  14. 1 tablespoon white wine vinegar

The instruction how to make Beef And Hidden Vegetable Rissoles

  1. Place vegetables in a food processor. Process until very finely chopped. Transfer to a large bowl. Add mince, egg, barbecue sauce, mustard, garlic and breadcrumbs. Season with salt and pepper. Mix well to combine. Shape mixture into 12 patties. Place on a baking paper-lined tray. Cover. Refrigerate for 30 minutes (see notes).
  2. Heat oil in a large frying pan over medium heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through.
  3. Meanwhile, make apple and grape salad. Place salad leaves, cheese, grapes and apple in a bowl. Whisk oil and vinegar in a small jug. Season with salt and pepper. Drizzle dressing over salad. Gently toss to combine.
  4. Serve rissoles with salad and extra barbecue sauce.

Nutritions of Beef And Hidden Vegetable Rissoles

fatContent: 1393.37 calories
saturatedFatContent: 36.1 grams fat
carbohydrateContent: 10.5 grams saturated fat
sugarContent: 40.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45.3 grams protein
sodiumContent: 144 milligrams cholesterol

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