Easy Beef Rissoles & Black Bean Glaze
with Peanut, Quinoa & Millet Salad
- Sesame
- Peanuts
- Gluten
- Wheat
- Eggs
- Soy
- Gluten/Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Gluten
- Wheat
We decided to get extra inventive in the kitchen so now we present to you this rissole perfection. Pack your bowl with innovative peanut quinoa, millet and spinach salad and then top it with garlic beef rissoles with black bean glaze. So unique and so yummy!
Ingredients
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
baby spinach leaves
1 packet
sesame oil blend
(Contains: Sesame;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
sweet black bean sauce
(Contains: Sesame, Soy, Gluten, Wheat;)
1 bag
shredded cabbage mix
1 packet
garlic paste
Not included in your delivery
olive oil
½ tbs
honey
2 tsp
rice wine vinegar
1
egg
(Contains: Eggs;)
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tbs
low sodium soy sauce
(Contains: Gluten/Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a generous pinch of salt. • Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic paste, the egg, plain flour and a generous pinch of salt and pepper.
TIP: Rinsing the grain blend helps remove any bitter flavour!
TIP: Letting the mixture rest helps the rissoles hold their shape while cooking.
• Meanwhile, roughly chop baby spinach leaves. • In a small bowl, combine the honey, low sodium soy sauce, rice wine vinegar, sesame oil blend and crushed peanuts. • Using damp hands, roll heaped spoonfuls of beef mince mixture into small meatballs (4-5 per person), then flatten to make 2cm thick rissoles. Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook rissoles, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then return rissoles to pan and add sweet black bean sauce and a splash of water, tossing to coat.
• Meanwhile, to pan with quinoa & millet blend, add shredded cabbage mix, spinach and honey-soy mixture. Toss to combine and season to taste. • Divide peanut, quinoa & millet spinach salad between bowls. Top with garlic-beef rissoles. • Spoon over any remaining black bean glaze from pan to serve. Enjoy!
