Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 18.58 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2teaspoons tuscan seasoning
- 1 Lebanese cucumber, seeded and diced
- 1 red onion, diced
- 200grams button mushrooms
- 1 1/2 cup gravy (to serve)
- 1 cup fine polenta
- 1 cup vintage cheddar, grated
- 2 cup extra virgin olive oil
- 1.50L chicken stock
- 1teaspoons ground black pepper
- 500grams beef mince
- 4 egg yolks
- 1 pinch sea salt flakes
- 1 bunch chives, finely snipped
- 1/4 cup green olives, pitted, diced
- 4 clove garlic, minced
- 2 ripe tomatoes, seeded and diced
- 2 cup panko crumbs
Nutrition per serving
8480kJ / 2020Cal
8480 Kilojoules or 2020 Calories
97% of daily energy intake*
Protein
57.5grams
Fat
153grams
Carbs
103grams
Sugars
11.9grams
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
Put the mushrooms in a food processor and pulse until finely chopped. Place in a frying pan set over a moderate heat with the olive oil and cook for 10 minutes, until well-softened. Transfer to a sieve and drain excess moisture. Mix with the mince, garlic, chives, yolks, panko crumbs and Tuscan seasoning, then knead until smooth. Form into eight patties and set aside.
Step 2 of 3
Combine the polenta and chicken stock in a bowl set over medium saucepan of simmering water. Cook for 45 minutes stirring regularly, until smooth, then fold in the cheese. Season with salt.
Step 3 of 3
Fry the patties in extra virgin olive oil for 4 minutes each side, until just firm. Mix the tomatoes, cucumber, onion and olives, then season with salt and pepper. Serve the rissoles on polenta smothered with gravy and topped with the salsa.
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