Name: Beef rissoles with beetroot salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram (14 ounces) lean minced (ground) beef; 1 clove garlic, crushed; 1 tablespoon ground cumin; cooking-oil spray; 425 gram (13½ ounces) canned baby beets, drained, halved; 2/3 cup coarsely chopped fresh flat-leaf parsley; 6 green onions (scallions), sliced thinly; 2 tablespoon balsamic vinegar; 1/3 cup (65g) low-fat cottage cheese

Ingredients

440 gram (14 ounces) lean minced (ground) beef

1 clove garlic, crushed

1 tablespoon ground cumin

cooking-oil spray

425 gram (13½ ounces) canned baby beets, drained, halved

2/3 cup coarsely chopped fresh flat-leaf parsley

6 green onions (scallions), sliced thinly

2 tablespoon balsamic vinegar

1/3 cup (65g) low-fat cottage cheese

Method

1.Combine beef, garlic and cumin in a small bowl; shape mixture into 8 even-sized patties.

2.Spray a medium heated frying pan with oil; cook patties, over medium heat, for 5 minutes each side or until cooked through.

3.Meanwhile, combine beetroot, parsley, onion and vinegar in a medium bowl.

4.Serve patties with salad; dollop with cheese.

Patties can be made up to 2 days ahead; cover, refrigerate. Alternatively, freeze for up to 3 months. Fresh baby beetroot can be used instead of canned: wrap in foil and bake in a preheated 180°C/350°F oven for 40 minutes or until tender; cool, then peel.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000