Rissoles with Cauliflower Puree and Pickled Beetroot

Ingredients

For the Rissoles
• 500 grams mince (beef, pork, or lamb) (preferably a mix for depth of flavour)
• 1 large onion (finely diced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh parsley (finely chopped)
• 1 large egg (beaten)
• 50 grams breadcrumbs (preferably fresh)
• 1 teaspoon salt
• 1 teaspoon black pepper
For the Cauliflower Puree
• 300 grams cauliflower (cut into florets)
• 30 grams butter (for creaminess)
• 50 milliliters heavy cream (or milk for a lighter version)
• 1 teaspoon salt
• 1 teaspoon black pepper
For the Pickled Beetroot
• 200 grams beetroot (peeled and sliced thinly)
• 100 milliliters white vinegar
• 1 tablespoon sugar
• 100 milliliters water
• 1 teaspoon salt

Instructions

1. 1. Prepare the Pickled Beetroot: Combine the sliced beetroot, white vinegar, sugar, water, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool for 15 minutes. After cooling, refrigerate until needed, allowing flavours to develop.

   Be cautious as beetroot can stain surfaces and hands. Store pickled beetroot in an airtight container in the fridge.

2. 2. Make the Rissoles: In a mixing bowl, combine the minced meat, diced onion, garlic, parsley, beaten egg, breadcrumbs, salt, and pepper. Mix thoroughly with your hands until well combined. Shape into small patties about 2.5 cm thick. Heat a large skillet over medium-high heat, add a drizzle of oil, and cook the rissoles for 4-5 minutes on each side until browned and cooked through (internal temperature should reach 75°C). Transfer to a plate and cover loosely with foil to keep warm.

   Ensure the rissoles are cooked through and no pink remains in the centre.

3. 3. Prepare the Cauliflower Puree: In a medium saucepan, bring salted water to a boil. Add cauliflower florets and boil for about 10 minutes, or until tender. Drain and transfer to a blender or food processor. Add butter, cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed. Keep warm until serving.

   Ensure the cauliflower is fully cooked for a smooth puree. Blend thoroughly to avoid any lumps.

4. 4. Plate the Dish: On each plate, spoon a generous amount of cauliflower puree to create a base. Top with the cooked rissoles, and finish with a few slices of pickled beetroot on top of the rissoles. Drizzle with a bit of the pickling liquid for added flavour and presentation.

   Plate the dish while the rissoles are warm, ensuring the puree is spread elegantly.