Moroccan Beef Rissoles
These fragrant Moroccan spiced rissoles are a great go-to for a quick mid-week dinner. We’ve crammed tons and tons of flavour into each bite of these little beauties, and given you a lovely fresh salad to keep you cool as you munch your way through the flavours of North Africa.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
150 g
white rice
(May be present: Wheat, Gluten, Soy.)
2 tsp
Mild Moroccan Spice Blend
50 g
tomato paste
1
garlic
1
birdseye chilli
1
parsley
1
red onion
300 g
beef mince
1
cucumber
70 g
rocket
Not included in your delivery
salt
pepper
vegetable oil
Utensils
Cooking Steps
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Combine the Moroccan spice, tomato paste, garlic, chilli, half of the parsley, and the diced half of the red onion in a bowl. Add the beef mince and mix together with your hands. Seperate the beef mince into large balls and flatten them to form the rissoles. Heat a pan to a medium temperature with a little vegetable oil and add the beef. Cook your rissoles for 3 minutes per side. Cooking times may vary depending on the thickness of your rissoles. If they are still not cooked all the way through, transfer them to a moderate oven for an extra 5 minutes to finish the cooking process.
Combine the cucumber, rocket, sliced onion, and remaining parsley in a bowl. Divide amongst plates.
Place the rissoles on the rice with a side of salad and top with a condiment of your choice (we suggest tomato chutney or garlic mayonnaise). Did you know? Cucumber is rumoured to eliminate bad breath! Simply press a slice of cucmber to the top of your mouth for 30 seconds and you’re good to go.
