Herb and Garlic Rissoles with Hidden Veggies

by | Feb 23, 2016 | 0 comments

This is a great recipe for those looking to hide some veggies for those fussy kids and adults. They are also great flattened out into burger patties for the bunless burger or on homemade bread rolls for the burger fix that is good for you!

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 minsDifficultyBeginner
 Half a bunch of basil, parsley, sage or coriander (or a mixture)
 1 small carrot, grated
 1 small zucchini, grated
 500g grass-fed mince (beef, lamb, chicken or turkey)
 1 onion, diced
 4 to 8 cloves of garlic, minced
 1 egg
 3 to 6 Tbsp almond or hazelnut meal
 Pepper, to taste
 coconut oil, for cooking
 Optional: 1 cup grated cheese, Changing Habits Turmeric, other spices, diced tomatoes or tomato puree.
1

Heat a fry pan on medium heat with some coconut oil. Add the onion and fry until golden.

2

Chop the herbs really finely.

3

Now mix all ingredients together. Start with 3 Tbsp of nut meal and gradually add more if needed to reach the right consistency.

4

To the same fry pan you cooked the onions in; add some more coconut oil and heat on medium heat. While it heats up start rolling the rissole mix into balls.

5

Place them onto the heated pan and cook on each side until golden and cooked through. You may have to do this in a couple batches, so have a plate ready so you can place the cooked ones onto it.

6

When they’re ready, serve with roasted or steamed veggies or a fresh salad.

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Ingredients

 Half a bunch of basil, parsley, sage or coriander (or a mixture)
 1 small carrot, grated
 1 small zucchini, grated
 500g grass-fed mince (beef, lamb, chicken or turkey)
 1 onion, diced
 4 to 8 cloves of garlic, minced
 1 egg
 3 to 6 Tbsp almond or hazelnut meal
 Pepper, to taste
 coconut oil, for cooking
 Optional: 1 cup grated cheese, Changing Habits Turmeric, other spices, diced tomatoes or tomato puree.

Directions

1

Heat a fry pan on medium heat with some coconut oil. Add the onion and fry until golden.

2

Chop the herbs really finely.

3

Now mix all ingredients together. Start with 3 Tbsp of nut meal and gradually add more if needed to reach the right consistency.

4

To the same fry pan you cooked the onions in; add some more coconut oil and heat on medium heat. While it heats up start rolling the rissole mix into balls.

5

Place them onto the heated pan and cook on each side until golden and cooked through. You may have to do this in a couple batches, so have a plate ready so you can place the cooked ones onto it.

6

When they’re ready, serve with roasted or steamed veggies or a fresh salad.

Herb and Garlic Rissoles with Hidden Veggies
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