Beef & Mushroom Rissoles with Rainbow Salad
Beef & Mushroom Rissoles with Rainbow Salad
Australian Beef
4
10 minutes
10 minutes
Juicy, flavour-packed and full of goodness, these Beef & Mushroom Rissoles are a fresh twist on a family favourite. Lean beef mince is combined with finely chopped mushrooms, garlic and herbs, then cooked until beautifully golden and tender.
Served with a colourful rainbow salad, crunchy pecans, creamy feta and a zesty citrus mustard dressing, it’s a quick, healthy dinner the whole family will love.
Ingredients
500g lean beef mince
100g button or swiss brown mushrooms
1 clove garlic, grated
2 tsp dried oregano, or mixed Italian herbs
salt & pepper
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2 large carrots (orange, white or purple)
3 baby beets (try golden or candy cane varieties), or radishes
1 small bulb fennel
100g pea shoots, or other tender greens
½ cup toasted pecans
¼ cup crumbled feta cheese
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2 tbsp orange juice
1 tbsp apple cider or red wine vinegar
2 tsp grain mustard
2 tbsp olive oil
Directions
Pulse mushrooms in a processor, or finely chop. Combine beef mince, mushrooms, garlic, dried herbs, and ¼ tsp each salt and pepper. Divide into 8, and form into rissoles.
Shave or thinly slice carrots, beets, and white part of fennel. Pick fennel fronds and add to shaved veggies with pea shoots. Sprinkle over pecans and feta.
Whisk together orange juice, vinegar, mustard, olive oil, and a pinch of salt and pepper. Drizzle over salad.
Preheat a BBQ or heavy-based skillet to medium. Cook rissoles for 4 - 5 mins per side, until browned and cooked through. Transfer to a clean plate, cover with foil and rest for 5 mins. Serve rissoles with dressed salad.