Beef and beetroot rissoles
Ingredients:
1 kilo premium beef mince
2\3 cup finely chopped brown or Spanish onion, softened, not browned, in a little butter in a pan, then cooled
2\3 cup finely diced fresh cooked beetroot or the sliced canned variety (this is for a barbie, not entertaining royalty)
1 tablespoon capers, rinsed and finely chopped-the tiny ones, preserved in salt are better than the big ones in brine from supermarkets
4 egg yolks
Neutral oil like peanut or canola for frying
Directions
Thoroughly mix all ingredients except oil in a large bowl with your hands, season well with sea salt and black pepper.
Roll the mixture into balls the size of a walnut and flatten a little with your hands, or make them the size of thick hamburger patties.
Pour plenty of oil on the flat grill and fry the rissoles over medium heat so they cook through without burning. Drain on paper towel.
They can be served with a simple dip of sour light cream, chopped dill, black pepper and a little lemon juice.
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