Spiced Mince Rissoles with Cauliflower and Beetroot Mash
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
1 hour 30 minutes
Prep time
30 minutes
Marinade/Proof time
15 minutes
Cook time
30 minutes
Resting time
15 minutes
This dish takes inspiration from classic Australian comfort food, elevating traditional rissoles with a contemporary twist by incorporating vibrant vegetables like beetroot and cauliflower. The spices in the rissoles pay homage to diverse culinary influences, enhancing a familiar dish with global flavours.
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
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500 grams minced beef or lamb (preferably at room temperature)
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1 large onion (finely diced)
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2 cloves garlic (minced)
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20 grams fresh parsley (finely chopped)
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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1 teaspoon salt
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1 teaspoon pepper
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1 tablespoon olive oil (for frying)
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300 grams cauliflower (cut into florets)
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300 grams boiling potatoes (peeled and cut into chunks)
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150 grams beetroot (cooked and diced)
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50 grams butter (unsalted)
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100 milliliters milk (heated)
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to taste salt
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to taste pepper
Instructions
- 1. Prepare the spiced mince mixture: In a large mixing bowl, combine the minced meat, finely diced onion, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix thoroughly using your hands until well combined. Allow it to rest in the fridge for 15 minutes to develop the flavours.
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2.
Form the rissoles:
After marinating, preheat a frying pan over medium heat. Shape the spiced mince mixture into round rissoles about 5 cm in diameter and 1.5 cm thick. Heat the olive oil in the pan, and cook the rissoles in batches for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 75°C).
Ensure the rissoles are cooked through to an internal temperature of 75°C.
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3.
Cook the cauliflower and potatoes:
In a large saucepan, bring salted water to a boil. Add the potato chunks and cook for 10 minutes. Then, add the cauliflower florets and continue cooking for another 10-12 minutes, or until both are fork-tender. Drain well.
Ensure the vegetables are tender for easy mashing.
- 4. Make beetroot mash: Return the drained potatoes and cauliflower to the pan. Add the diced cooked beetroot, butter, and hot milk. Using a potato masher, mash until smooth and creamy. Season with salt and pepper to taste.
- 5. Serve the dish: On each plate, create a base with the beetroot cauliflower mash. Carefully place the rissoles atop the mash. Garnish with additional chopped parsley if desired. Serve immediately while hot.
Tips and Variations
- For a spicier kick, add a pinch of cayenne pepper to the mince mixture.
- You can substitute the minced meat with minced chicken or turkey for a leaner option.
- The mash can also include other root vegetables, such as parsnip or sweet potato, for additional flavour.
Equipment Required
Suggested Pairings
Sides
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The fresh crunch and vibrant colour of green beans provide a nice contrast to the creamy mash.
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Honey-roasted carrots offer a sweet, caramelized flavour that complements the spices in the rissoles.
Drinks
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A refreshing non-alcoholic option to cleanse the palate between bites.
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A bold Shiraz complements the spices in the rissoles beautifully.
Other Food Dishes
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A light salad serves as a refreshing start to the meal, balancing the richness of the rissoles and mash.
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A rich chocolate mousse makes for a decadent dessert that pairs wonderfully with the meal.