Beef rissoles with chutney
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.