“perfect for burgers or just on their own, these rissoles are a great holiday weekend meal”
what you need
1 cup cooked quinoa (need about 1/3 to 1/2 cup dry quinoa)
3 tsp Nutra Organics chicken bone broth granules or Best of the Bone bone broth paste
500g lamb mince
2 small beetroot, roasted and grated
1 tbs fresh chopped parsley
60g sheep’s milk cheddar, grated (additional 60g grated for topping, if desired)
sea salt & cracked pepper to taste
1 tbsp coconut oil
what to do
Wash the raw quinoa well under cold running water and strain. Heat 1 tbsp of olive oil on medium in a small saucepan. Add the washed quinoa and toast for about 2 minutes. Add 1 cup water and the broth and bring to a rolling boil. Reduce the heat to medium-low and cover to simmer for 15-20 minutes until all the liquid is absorbed. Remove from the heat and fluff the quinoa with a fork. Set aside to cool.
To roast the beetroot, heat oven at 180°C fan forced. Wash the beetroot and wrap with aluminium foil. Place on a baking tray and in the oven for 20 mins. Remove and leave in foil for 30 mins. Remove foil and let to cool slightly before grating. You want the beetroot to be slightly soft on the outside but still firm enough to grate.
Add quinoa, beetroot, lamb mince, beetroot, grated sheep’s milk cheddar, parsley, salt and pepper in a bowl and then, using your hands, gently combine. Makes approximately 8 – 10 rissoles.
Heat the coconut oil in a large frypan over a medium heat & cook, in batches. Should take approximately 4 mins each side to cook.
If desired, in the last 30 secs of cooking, sprinkle some grated sheep’s cheddar over the top of each rissole.
Will taste great served alongside our roast vegetable summer salad or a fresh coleslaw.
Both the quinoa and beetroot can be prepared the day before.
Can also be easily cooked on the BBQ.
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