Lemon-Pepper Beef Rissoles & Onion Chutney
with Quinoa-Millet Salad & Dijon Yoghurt
- Gluten
- Wheat
- Eggs
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
These zingy and peppery rissoles are the perfect match for our caramelised onion chutney, which adds a gorgeous glaze and subtle sweetness. Serve over a fluffy quinoa and millet salad (to which the celery adds a lovely crunch), before drizzling over the creamness Dijon yoghurt for some sharpness. This recipe is under 650kcal per serving.
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
tomato
1 packet
beef mince
2 sachet
lemon pepper seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
caramelised onion chutney
1 bag
baby spinach leaves
1 packet
celery
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
red wine vinegar
Utensils
Cooking Steps
ā¢ Boil the kettle. Rinse quinoa & millet blend using a sieve. ā¢ Half-fill a medium saucepan with the boiled water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. ā¢ Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
ā¢ Meanwhile, roughly chop tomato. Thinly slice celery. ā¢ In a small bowl, combine Greek-style yoghurt and Dijon mustard. Season to taste and set aside.
ā¢ In a medium bowl, combine beef mince, lemon pepper seasoning, fine breadcrumbs, the egg and a pinch of salt. ā¢ Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). ā¢ Transfer to a plate.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. ā¢ Remove pan from heat. Return all rissoles to the pan, then stir through caramelised onion chutney, turning rissoles to coat.
TIP: For best results, drain the oil from the pan before adding the chutney.
ā¢ To the saucepan with the quinoa-millet blend, add celery, tomato, baby spinach leaves and a drizzle of red wine vinegar and olive oil. ā¢ Toss to combine. Season with salt and pepper to taste.
ā¢ Divide quinoa-millet salad between bowls. ā¢ Top with lemon pepper beef rissoles. ā¢ Drizzle with Dijon yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The lemon-pepper rissoles and caramelised onion chutney were widely praised, with the Dijon yoghurt adding a well-received sharpness. Some found the quinoa-millet salad quite bland, with the flavour largely coming from the rissoles alone.
- Ease of prep:Ā Most found the dish quick and easy to pull together. A few noted the rissoles could burn easily, so keeping a close eye on the heat during cooking helps.
- Suggestions:Ā Several reviewers felt the quinoa-millet blend turned out mushy or slimy; one suggested using the absorption method rather than boiling for a better texture. A few also recommended draining the grains thoroughly after cooking, and one suggested quinoa alone works better without the millet.
- Leftovers:Ā At least one reviewer noted the dish reheated well the next day, making it a solid option for next-day lunches.
- Portions:Ā A few reviewers felt the mince yielded fewer rissoles than expected, so those cooking for more than two people may want to keep that in mind.
