A really easy mid-week dinner that the kiddos usually love! Easy to whip together and go with lots of different sides. You can enjoy these as a burger patty, or you can serve with some mashed veg.
We have also paired this meal with a fresh coleslaw, using Undivided Food Co new Joppie mayonnaise which has a curry flavour to it (but not spicy!) and is just delicious. We buy ours from here (discount code BOOBTOFOOD)
These burger patties do contain a couple of allergens – wheat/gluten from the breadcrumbs and also egg. They are suitable from any age ONCE introduced to each of the allergens seperataly or follow the swaps below:
Gluten/Wheat-Free Swaps:
You can swap the sourdough for crushed rice crackers for the breadcrumbs (same measurements)
You can also swap the sourdough for almond meal (1/3 cup) or use a paleo bread for your breadcrumb
Egg-Free Swap:
You can make this recipe without egg – the egg helps bind everything together but in my experience they still work without egg – i would omit the breadcrumbs if not using egg so its more like a kofta.
BBQ sauce options: For this recipe I used Undivided Food Co GOOD BBQ sauce. We buy this here (discount code BOOBTOFOOD orders over $99)
Burger/Rissole Patties
Equipment
- 1 Frying Pan
- 1 Blender or Food Processor
Ingredients
- 1 brown onion grated – see notes
- 2 garlic cloves minced
- 1 carrot grated
- 500 grams beef mince grass-fed
- 1 TBSP flat leaf parsley finely chopped
- 1 egg
- 2 TBSP Undivided Food Co GOOD BBQ sauce see notes
- 3/4 cup sourdough bread crumbs about 2 slices sourdough
- 1 TBSP ghee or olive oil for frying
JOPPIE COLESLAW
- 1/2 head cabbage red or green
- 1 carrot chopped into matchsticks
- 1 green apple chopped into matchsticks
- 2-3 TBSP Undivided Food Co Joppie mayo
- 1 TBSP hemp seeds
Instructions
- Toast the sourdough, then blitz in a food processor until resembles breadcrumbs.
- Add to a bowl the onion, garlic, carrot, beef mince, parsley, egg, BBQ sauce and bread crumbs. Using your hands mix until well combined.
- Form the mince mixture into burger/rissole size patties.
- Place your frying pan on a medium-high heat, add your cooking oil and once hot, place the patties on. Gently fry until browned (around 3-4 minutes) and then flip over. Fry until browned and cooked through.
- Serve with mashed vegetables, roasted vegetables, salad or on a burger bun.
Joppie Coleslaw
- Mix all ingredients together in a large bowl until well combined.
Notes
- In The Fridge: Keep leftover rissoles in a sealed airtight container for 3 to 4 days.
- In The Freezer: Freeze leftover rissoles in a glass container, place baking paper between the layers so they dont stick together. Freeze for up to 1 month. Let thaw in the fridge before reheating.
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