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.