Recipe

Beef rissoles with beetroot salad

These juicy beef patties taste fantastic with a refreshing beetroot and parsley salad.

Dec 31, 2010 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Beef rissoles with beetroot salad
  • 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

Beef rissoles with beetroot salad
  • 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.

Notes

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.

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