Grated veggies make this dish a meal in a patty.
These Beef and Beetroot Rissoles are simple to prepare and cook, and are a one-stop meal with vegetables already added. You could put more veggies on the side or prepare a small salad, if you wish.
Time: 40 minutes
- 600g lean beef, chopped
- 1 egg
- 150g beetroot, skin scrubbed, coarsely grated
- 150g carrot, coarsely grated
- 2 tablespoons tahini
- 3 teaspoons wholegrain mustard
- 1 lemon, finely grated zest and juice
To make the mustard tahini, mix together all the ingredients with 2–3 tablespoons warm water in a small bowl (the mixture will be quite thick). Season to taste with freshly ground black pepper. Set aside until required. You may want to add a little extra warm water before serving if it has thickened further on standing.
To make the rissoles, place all the ingredients in a food processor and process until minced. Using slightly damp hands, divide the mixture into 12 equal portions and roll into rissoles.
Heat a barbecue chargrill to medium. Cook the rissoles for 4–5 minutes each side or until golden and cooked through.
Recipe taken from CSIRO Low-Carb Every Day, by Professor Grant Brinkworth and Penny Taylor
The CSIRO Low-carb Diet is based on strong scientific research that has successfully helped Australians lose weight and improve their overall health. Building on the success of the first book, this new volume will make implementing the diet at home easier than ever. Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia’s peak science organisation.
You can buy CSIRO Low-Carb Every Day at Macmillan.com.au
Published by Pan Macmillan Australia
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