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Lentil & beef rissoles with tiny potatoes
Lentil & beef rissoles with tiny potatoes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 400g lean beef mince
  • 6 shallots, trimmed, finely sliced
  • 5.00 gm mild chilli spice blend
  • 5.00 gm garlic spice blend
  • 40.00 ml basil herb blend
  • 400g can brown lentils, rinsed, drained
  • 1 egg, lightly beaten
  • 75g rolled oats
  • 9.20 gm olive oil
  • 750g can tiny taters, drained
  • 62.50 ml chopped fresh basil
  • Steamed asparagus, to serve
  • Chilli sauce, to serve
Instructions:
  • Preheat the oven to 180°C and lightly grease a baking tray. In a bowl, mix together the mince, shallots, chilli blend, garlic blend, herb blend, lentils, tomato paste, egg, and oats using your hands.
  • Form the mixture into 12 rissoles and arrange them on the baking tray. Bake for 25 minutes, flipping them halfway through cooking.
  • Warm the oil in a saucepan over medium heat. Add small potatoes and cook for 2-3 minutes until warmed through. Stir in the basil.
  • Plate the rissoles individually, alongside a side of potatoes, steamed asparagus, and chili sauce.

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