Beetroot and Cauliflower Rissoles with Potato Purée
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
55 minutes
Prep time
25 minutes
Cook time
30 minutes
This recipe draws inspiration from the use of vegetables in traditional rissoles, reinventing them with the earthy sweetness of beetroot and the delicate texture of cauliflower. The creamy potato purée adds a modern, sophisticated touch reminiscent of Michelin-starred dishes that highlight simple ingredients elevated to artistry. Many chefs, including Heston Blumenthal, have inspired the idea of using vegetable components in savoury dishes as central stars rather than background players.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
600 grams mince (beef or lamb) (finely minced)
-
200 grams fresh beetroot (cooked and grated)
-
200 grams cauliflower (cooked and mashed)
-
50 grams breadcrumbs (for binding)
-
1 large egg (beaten)
-
1 teaspoon salt (to taste)
-
1 teaspoon black pepper (to taste)
-
2 tablespoons olive oil (for frying)
-
600 grams potatoes (peeled and cut into chunks)
-
50 grams butter (unsalted, for richness)
-
100 milliliters milk (warmed, for creaminess)
-
to taste salt
Instructions
-
1.
Prepare the Vegetables:
Peel and cook the potatoes in a large pot of salted boiling water for 15-20 minutes until fork-tender. Drain and set aside. Meanwhile, steam or boil the cauliflower until soft, about 10 minutes. Allow both to cool slightly before proceeding.
Ensure the potatoes are fully cooked but not overcooked to avoid a watery purée.
-
2.
Prepare the Rissole Mixture:
In a large bowl, combine the minced meat, grated beetroot, and mashed cauliflower. Add the breadcrumbs, beaten egg, salt, and black pepper. Mix thoroughly using your hands until well combined. Form this mixture into rissoles about the size of a palm.
Ensure that the rissoles are compact to prevent them from falling apart during cooking.
-
3.
Cook the Rissoles:
Heat olive oil in a frying pan over medium heat. Once heated, add the rissoles carefully, ensuring they do not overcrowd the pan. Cook for about 5-6 minutes on each side or until a rich golden-brown crust forms and the internal temperature reaches 75°C. Adjust heat as necessary to avoid burning.
Ensure that the rissoles are cooked through; use a meat thermometer to check internal temperature for safety.
-
4.
Prepare the Potato Purée:
While the rissoles are cooking, return the drained potatoes to the pot over low heat. Add the butter and warmed milk; mash until smooth and creamy. Adjust seasoning with salt to taste. For an ultra-smooth texture, pass the mashed potatoes through a ricer or fine sieve.
Avoid overworking the potatoes to prevent a gluey texture. The purée should be silky but hold its shape on the plate.
-
5.
Plate and Serve:
On each plate, create a generous dollop of potato purée. Arrange the beetroot and cauliflower rissoles alongside. Optionally, garnish with fresh herbs or a drizzle of olive oil for a refined finish.
Ensure that the rissoles are warm when plated. Try to serve immediately for the best texture and temperature.
Tips and Variations
- Substitute the beef or lamb mince with chicken or a plant-based alternative for a different flavour profile.
- Add spices such as cumin or coriander to the rissole mixture for an aromatic twist.
- For a richer potato purée, try adding cream instead of milk, or infusing the milk with garlic.
- The rissoles can be prepped ahead and frozen, then cooked from frozen by adding a few extra minutes to the cooking time.
Equipment Required
Suggested Pairings
Sides
-
A refreshing salad adds crunch and balances the richness of the rissoles and purée.
-
Roasted vegetables complement the earthy tones of the rissoles.
Drinks
-
The acidity and brightness will complement the earthiness of the dish.
-
A refreshing non-alcoholic option that balances the dish.
Other Food Dishes
-
A light fish dish can serve as an elegant starter prior to this main course.
-
A rich, molten chocolate dessert provides a decadent finish.