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Photo of Beef rissoles with chutney by WW

Beef rissoles with chutney

14
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Tasty rissoles are a classic hit when it comes to feeding the family fast on busy weeknight.

Ingredients

Potato(es)

500 g, desiree, cut into 7mm thick slices

Olive oil

1 tbs

Brown onion

1 small, finely chopped

Garlic

1 clove(s), crushed

Lean beef mince, raw

500 g

Rolled oats, dry

30 g, (1/3 cup)

Worcestershire sauce

2 tsp

Dried oregano

½ tsp

Green string beans

200 g

Carrot(s)

2 medium, thinly sliced

Tomato chutney

110 g, (1/3 cup)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook potato, turning, for 15 minutes or until tender and browned.
  2. Meanwhile, heat half the oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Transfer to a heatproof bowl.
  3. Add mince, oats, Worcestershire and oregano to onion mixture. Season with salt and pepper. Mix well to combine. Shape mixture into eight 7cm patties, flattening slightly.
  4. Heat remaining oil in same frying pan over medium heat. Add rissoles and cook, turning, for 10 minutes or until browned and cooked through.
  5. Meanwhile, boil, steam or microwave beans and carrots until tender. Drain. Serve rissoles with potatoes, beans, carrots and chutney.
  6. TIP: An all-round potato, such as desiree, is best for this recipe as it holds its shape well.

Notes

Uncooked patties suitable to freeze for up to 2 months.

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