What Aussie mum hasn’t made rissoles before now? (If you have your hand up, you either just plain Un-Australian, or in fact, NOT an Australian!!) This makes enough to feed a small army…so be prepared to feed the neighbourhood, or just freeze for more than one assault on the little tackers appetites. They are quite delicious served as the meat in meat and three veg, or whip up a salad, throw them on the barbie and you are truly channelling your inner Aussie! OY!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams almonds BUY
- 1 onion, halved
- 3 cloves garlic
- 1 medium zucchini, cut into chunks
- 2 carrots, quartered
- Handfuls baby spinach
- 2 Tablespoons tomato paste
- 2 eggs
- 1kg minced beef
- 1 Tablespoon mixed herbs
- 2 Teaspoons pink salt flakes BUY
- 1 Teaspoon paprika
- Freshly ground pepper to taste
Do
- 1
Place almonds into Thermomix bowl and mill 7 sec/speed 8. Set aside in a large mixing bowl.
- 2
Add onion and garlic to Thermomix bowl and chop 3 sec/speed 6.
- 3
Add zucchini, carrot and baby spinach and with the aid of the spatula, chop 10 sec/ speed 5.
- 4
Remove from Thermomix bowl and add to the large mixing bowl along with the remaining ingredients.
- 5
Massage (you heard me) the mix together with your hands until it is evenly combined.
- 6
Form rissoles (approx. ¼ cup each) and fry in a fry pan (or on the BBQ) with a little olive oil over low–medium heat 4–5 minutes per side. Wipe out the fry pan with paper towel and add a little fresh olive oil between batches. Serve hot or cold with salad.
- 7
Freeze leftover rissoles, fully cooked in airtight container.
- 8
This recipe can be halved.
