Beef And Beetroot Rissoles With Pumpkin Mash Recipe

Cooking Directions

• STEP 1.In a large bowl, combine minced beef, grated beetroot, breadcrumbs, egg, garlic, and seasonings.
• STEP 2.Shape the mixture into small patties and refrigerate for 30 minutes to firm up.
• STEP 3.Heat oil in a frying pan and cook the rissoles for 4-5 minutes on each side until browned and cooked through.
• STEP 4.Meanwhile, steam or boil pumpkin until tender. Mash it with butter, milk, and seasonings until smooth.
• STEP 5.Serve the beef and beetroot rissoles with the creamy pumpkin mash and enjoy!

Cooking Tips

• Grating the beetroot helps to distribute its flavor evenly throughout the rissoles.
• Refrigerating the mixture before cooking helps the rissoles hold their shape better.
• You can add some chopped herbs like parsley or thyme to the beef mixture for extra flavor.

Storage and Serving

• Leftover rissoles can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat them in a frying pan or oven until heated through.
• Serve the rissoles with a side salad or steamed vegetables for a complete meal.