Twisties Beef Rissoles

🧂 Ingredients

• 600 g beef mince
• 60 g brown onion

  approx ½ grated
• 150 g grated zucchini
• 50 g grated carrot
• 1 egg
• seasoning
• 1 tsp oregano
• 2 cloves grated garlic
• 1 tbsp Worcestershire sauce
• 90 g twisties
• 500 g pumpkin
• 1 clove garlic
• 50 g butter
• 400 ml vegetable stock
• salt
• pickled onions
• parsley

Instructions

• 1 Blitz twisties in a food processor until they are like breadcrumbs
• 2 Combine grated onion & twisties together
• 3 Add remaining ingredients and combine using your hands
• 4 Form golf ball sized balls (approx. 50g) and then flatten them gently so they
  are about 1-2cm thick
• 5 Place on a plate/tray and leave them firm up in the fridge while you prepare the
  pumpkin puree
• 6 On a low-medium heat fry the rissoles in batches until golden brown (3-4mins per
  side), allow to rest for 2 minutes before serving. When placing the rissoles in
  the pan gently press them down to hold their shape
• 7 Dice pumpkin into 1cm cubes
• 8 Place in a saucepan w/ butter, stock, garlic and a little salt
• 9 Bring to boil, cover and simmer for approx. 8 mins or until pumpkin is fork
  tender
• 10 Place the pumpkin along with a splash of the simmering liquid into a food
  processor and blend until smooth – adding more liquid as necessary
• 11 Combine pickled onions with parsley leaves and some chopped parsley for garnish

Nutrition Info