Quick & Easy

Beef rissoles with beetroot salad

These juicy beef patties taste fantastic with a refreshing beetroot and parsley salad.
beef rissoles with beetroot salad



1.Combine beef, garlic and cumin in a small bowl; shape mixture into 8 even-sized patties.
2.Spray a medium heated frying pan with oil; cook patties, over medium heat, for 5 minutes each side or until cooked through.
3.Meanwhile, combine beetroot, parsley, onion and vinegar in a medium bowl.
4.Serve patties with salad; dollop with cheese.

Patties can be made up to 2 days ahead; cover, refrigerate. Alternatively, freeze for up to 3 months. Fresh baby beetroot can be used instead of canned: wrap in foil and bake in a preheated 180°C/350°F oven for 40 minutes or until tender; cool, then peel.


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