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Middle Eastern rissoles with beetroot couscous
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Spicy Middle Eastern beef rissoles.
Ingredients:
  • 500g beef mince
  • 1 egg, lightly beaten
  • 187.50 ml fresh breadcrumbs
  • 20.00 ml Moroccan seasoning
  • 62.50 ml finely chopped fresh coriander leaves
  • 18.20 gm olive oil
  • Tamar Valley Greek Style Yoghurt, to serve
  • 450g can beetroot wedges, drained
  • 250.00 ml couscous
  • 40.00 ml currants
  • 2 tsp finely grated lemon rind
  • 255.00 gm chicken stock
  • 62.50 ml slivered almonds, toasted
  • 125.00 ml fresh mint leaves
Instructions:
  • In a bowl, combine minced meat, egg, breadcrumbs, seasoning, and fresh coriander. Season with salt and pepper, then mix well. Shape the mixture into eight 2cm-thick rissoles and place them on a large plate. For best results, refrigerate for 20 minutes, if time allows.
  • 1. Preheat your oven to 180°C/160°C fan-forced. 2. Heat oil in a frying pan over medium heat and sear rissoles for 1 to 2 minutes per side until golden. 3. Transfer the seared rissoles to a greased baking tray. 4. Bake for 8 to 10 minutes until fully cooked.
  • While the beetroot is draining on a paper towel, gently pat them dry. Combine couscous, currants, and lemon rind in a heatproof bowl. In a saucepan, bring the stock to a boil over medium-high heat, then pour it over the couscous mixture. Cover and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains, then add almonds, mint, salt, and pepper. Gently stir in the beetroot to combine everything thoroughly.
  • Plate the beetroot couscous, then generously place the flavorful rissoles on top before serving with a dollop of creamy yogurt.

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