Name: Beef rissoles with beetroot salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram (14 ounces) lean minced (ground) beef; 1 clove garlic, crushed; 1 tablespoon ground cumin; cooking-oil spray; 425 gram (13½ ounces) canned baby beets, drained, halved; 2/3 cup coarsely chopped fresh flat-leaf parsley; 6 green onions (scallions), sliced thinly; 2 tablespoon balsamic vinegar; 1/3 cup (65g) low-fat cottage cheese

Ingredients

440 gram (14 ounces) lean minced (ground) beef

1 clove garlic, crushed

1 tablespoon ground cumin

cooking-oil spray

425 gram (13½ ounces) canned baby beets, drained, halved

2/3 cup coarsely chopped fresh flat-leaf parsley

6 green onions (scallions), sliced thinly

2 tablespoon balsamic vinegar

1/3 cup (65g) low-fat cottage cheese

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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