Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 1 avocado, seeded, cubed
- 200grams green beans, trimmed, sliced
- 1/2 small red chilli, chopped
- 2tablespoons flat-leaf parsley, chopped
- 1 cup flat-leaf parsley, chopped
- 2 small fresh beetroots, peeled, grated
- 1/2teaspoons garlic powder
- 1/2teaspoons sweet paprika
- 1/2teaspoons dried thyme
- 1/2 lemon, juiced
- 2 cup Greek-style yoghurt (to serve)
- 1/4 cup sesame seeds, toasted
- 500grams beef mince
- 1 egg, beaten
- 1/2 cup tri-colour quinoa, cooked
- 1tablespoons macadamia oil
- 2teaspoons macadamia oil (extra, to drizzle)
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
40.5grams
Fat
41.2grams
Carbs
31.0grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine mince, beetroot, quinoa, paprika, garlic, thyme, parsley and egg. Season with salt and pepper. Get your hands involved and squish the mixture until evenly combined. Roll into balls about the size of golf balls and set aside.
Step 2 of 3
Heat macadamia oil in a frying pan over medium heat. Place rissoles into the pan and flatten slightly. Cook for 2-3 minutes on each side, or until evenly cooked.
Step 3 of 3
To make the salad, blanch green beans in boiling water for 2-3 minutes. Drain and rinse under cold water. Drain well and place into a bowl. Add parsley, avocado, sesame seeds, lemon juice and chilli and a splash of oil. Spread yoghurt onto plates and top with rissoles and salad.
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