Beef and beetroot rissoles with bean and avocado salad
Superfood, super tasty and superfast. The perfect go-to for a nutritious, quick, yet special lunch or dinner.
Watch recipe video
Serves: 6
Cook Using: HobMethod
- Place the mince into a bowl and add grated beetroot, diced onion, cooked quinoa, paprika, crushed garlic, parsley and egg. Use your hands to thoroughly mix the ingredients together and then roll into 12 equal size balls.
- Heat a little oil in a non-stick frying pan over medium heat. Place the rissoles into the pan and flatten slightly. Cook for 3 - 4 minutes on each side, or until evenly cooked.
- Plunge the green beans into boiling water for 2 minutes, drain and immediately rinse under cold running water, drain and place into a bowl, add chopped parsley, avocado cubes, lemon juice, chopped chilli, rocket leaves and mix the salad together.
- Drizzle a little yogurt onto serving plates and arrange the salad, top with beef and beetroot rissoles and serve.
Ingredients
- 500 g steak mince Northern Ireland Farm Quality Assured
- 1 raw beetroot peeled and grated
- 0.5 red onion finely diced
- 90 g quinoa cooked
- 0.5 tsp paprika
- 1 garlic clove crushed
- 1 small handful flat-leaf parsley chopped
- 1 egg beaten
- 1 tsp olive oil
Ingredients for the salad:
- 200 g green beans trimmed and cut in half
- 1 small handful flat-leaf parsley chopped
- 1 avocado peeled, stone removed and cut into cubes
- the juice of half a lemon
- 0.5 red chilli deseeded and finely chopped
- 1 bag wild rocket leaves
To serve:
- Greek natural yoghurt
