HERBED MINCE RISSOLES WITH

CARROT & BEETROOT SALAD

This was a throw-together from last night. We had a fairly busy day with our daughter home on school holiday for another week, not to mention my car was due for it’s annual warrant of fitness, so I hadn’t had much menu planning time. I did, however, remember to pick up some fresh ground pork mince and I had some baby spinach and carrots in the fridge. These were the makings of one very decent healthy meal, and even the little one ate nearly everything on her plate…she doesn’t care for rice, couscous, barley or quinoa, but she will eat salad most of the time (thank goodness).

So…in true meatloaf style, I started chucking all sorts into my mince bowl until it started to smell appealing to me, then made rissoles which are Kiwi meatballs…usually too big to be a true blue meatball, but not flat enough to be called a patty. Normally rissoles have a filler as well like crushed weet bix or breadcrumbs, but I didn’t need or want that this time.

Also, just a tip – when using pork rather than beef, eggs aren’t needed to bind the meat because pork is ‘sticky’ enough on its own.

Anyway, here is how I managed last night’s dinner.


RISSOLES - INGREDIENTS:

500 Gms (about 1 Lb) Lean Ground Pork (or Beef)
2 Tsp Oregano
1 Tsp Sage
2 Tsp Coriander
½ Tsp Cumin
2 Cloves Crushed Garlic
½ Tsp Chilli Flakes
1 Tsp Thai Fish Sauce
3 Scallions, finely chopped
2 Tbsp Soy Sauce
1 Tsp Sesame Oil
1 Tbsp Peanut Oil


DIRECTIONS:

Combine everything listed above, except for the peanut oil (later used to fry the rissoles). These ingredients must be mixed well, otherwise there will be meat without seasoning – the best way to combine meat and seasoning ‘meatloaf style’ is to don rubber gloves and squish it between your fingers over & over again.

Once well combined, roll into balls just smaller than say a tennis ball, and slightly flatten them out.

Place onto baking paper until ready to cook them.

Heat peanut oil in a shallow pan and gently brown the rissoles on both sides cooking approximately 3 minutes per side on a medium-high heat or until completely done in the centre and well browned outside. Do not overcook or they will become dry and useless.


SALAD – INGREDIENTS:

2 Carrots, grated
2-3 Beetroots (beets, to anyone in the USA), boiled, peeled & julienned (canned will do in a pinch)
1 Cup Baby Spinach
¼ Cup Verjuice (or diluted lemon juice)
¼ Cup Walnut Oil
1 Tsp Wholegrain Mustard
*Crushed Sea Salt
*Fresh Cracked Pepper

*Amounts vary to individual taste.


DIRECTIONS:

In a medium salad bowl, combine grated carrots, julienned beets, and spinach leaves.

In a small measuring jug or mug, combine verjuice, walnut oil, mustard, salt & pepper as a pseudo-vinaigrette dressing.

Pour the dressing over the salad and toss well.

I served my rissoles and salad with barley cooked in stock, but rice, couscous or quinoa would do nicely as would a mashed veg if you prefer.

We really enjoyed this dinner, which is a variation of my Asian Minced Pork (coming soon) where I usually just brown the meat and stir in veggies to serve with rice…but as I said before…our daughter is not fond of rice or many other grains, so I thought I could sneak the barley through this time. A few bites went down, but she ate her rissoles and salad, so I won’t complain.

Well, bon appetite…back to the kitchen again soon to figure out tonight’s menu. (sigh) ;o)

Hot dogs anyone???