Home » Video Recipes » Beef and beetroot rissoles with bean and avocado salad
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Equipment
- weighing scales
- Chopping boards
- knives
- peeler
- grater
- garlic crusher
- Large mixing bowls
- measuring spoons
- small bowl, forks
- wooden spoon
- Frying pan
- tongs
- spoons
- Juicer
- Saucepan
- colander
- Plates
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Ingredients
- 0.5 red onion small
- 0.5 raw beetroot small
- 1 garlic clove
- 1 small handful flat-leaf parsley
- 90 g cooked quinoa
- 0.5 tsp paprika
- 1 egg
- 1 tsp olive oil
Salad
- 200 g green beans
- 1 small handful of parsley
- 1 avocado
- 0.5 small red chilli
- 0.5 lemon
- 1 bag of wild rocket leaves
To serve
- Low fat Greek natural yogurt
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Method
- Prepare the vegetables and garlic: (Peel the onion and finely dice, peel top and tail the beetroot and grate, peel the garlic and crush, chop the parsley)
- Place the mince in a large mixing bowl.
- Add the onion, beetroot, garlic and parsley, cooked quinoa and paprika.
- Crack the egg in a small bowl and beat. Add half to the mince.
- Mix the ingredients together thoroughly. Add more egg if needed.
- Divide the mince into 12 equal size balls and place on a separate chopping board (ideally red). Flatten slightly to make rissoles, remember to wash your hands thoroughly after handling raw meat.
- Heat the olive oil in a frying pan.
- Place the rissoles in the frying pan and cook for 3-4 minutes on each side until cooked all the way through.
- While the rissoles are cooking, prepare the salad using a clean chopping board and equipment: ( Top and tail the green beans and cut them in half, chop the parsley, cut the avocado in half and remove the stone using a spoon, peel and chop the flesh into cubes, remove the top of the chilli and cut in half, discard the seeds and slice finely, juice the lemon )
- Bring a saucepan of water to the boil and add the green beans. Cook for 2 minutes.
- Place the parsley, avocado, chilli and lemon juice in a bowl with the rocket.
- Drain the green beans and rinse under cold water to cool. Add to the bowl.
- Mix well.
- Place the salad onto plates and drizzle a little of the Greek yogurt on top.
- Remove the rissoles from the frying pan and place on top of the salad.