Mushroom and Beef Rissoles 

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Perfect for dinner or as a party appetizer!

Ingredients:

2 Tbsp olive oil

350 g cup mushrooms, diced

1 brown onion, finely chopped

400 g lean beef mince

1 egg, lightly whisked

1 1/2 cup fresh breadcrumbs

1/4 cup finely chopped fresh flat-leaf parsley

1 Tbsp tomato paste

1 salt and freshly ground black pepper, to taste

100 g rocket leaves, washed and dried

1 loaf (430g) Turkish bread, toasted and cut into small squares, to serve

Directions:

Heat 1 tablespoon of oil in a large frying pan over high heat. Add mushrooms and onion and cook, stirring occasionally, for 5 minutes or until the pan juices evaporate. Remove from heat and set aside to cool.

Place the cooled mushroom mixture, beef mince, egg, breadcrumbs, parsley, tomato paste, salt and pepper into a large bowl. Mix well to combine.

Using 1 ½ tablespoons of beef mixture per rissole, shape the mixture into 24 small rissoles. Place the rissoles onto a tray, cover with plastic wrap and refrigerate for 30 minutes.

Grease a barbecue plate or grill with remaining oil. Place rissoles onto barbecue plate or grill and cook for 4 minutes on each side or until cooked through. Remove and set aside on paper towel.

To serve, place rocket leaves onto small squares of toasted Turkish bread, top with warm rissoles and serve immediately.

Author:

Fresh Finesse

Member Comments: (1)

By: anniesmum - 2010-11-26
time consuming