AuthorNathan
RatingDifficultyBeginner

The whole family is bound to fall head over heals with these rissoles. They are so quick and easy and turn a salad lacking in flavour, to a salad that you don't want to end.

Yields1 Serving

 500g organic, pasture fed and free range beef or lamb mince
 1 free range organic egg
 1-2 tbsp of organic, genuine tamari (Spiral is a good brand)
 2 Tbsp of sunflower seeds and/or pumpkin seeds
 1/2 a brown onion chopped and diced finely
 1 cup of finely chopped fresh herbs (coriander and basil are delicious!)
 1 tsp of chopped fresh thyme
 1 tsp of Changing Habits Seaweed Salt
 Pepper to taste
 3 tsp of ground tumeric
 Fresh or dried chilli to taste (we put about 1/2 a tsp)
 1 Tbsp of Changing Habits Inca Inchi Protein Powder, tapioca, arrowroot or chickpea flour
 Changing Habits Coconut Oil for cooking

1

Place all ingredients into a large bowl and use your hands to mix in the ingredients evenly, do not blend as you do not want the mix to be too smooth.

2

Once it is mixed through evenly, heat up a large stainless steal pan with at least a tablespoon of Changing Habits Coconut Oil. If you are afraid the rissoles will stick to the pan, line baking paper on the pan, top with coconut oil and cook the rissoles on there.

3

Use your hands to role a small handful of (bigger or smaller, that is up to you!) the ingredients into balls, and then press flat and place on to the hot pan. If you are unsure of what the flavour will be, cook one, have a taste and add any more flavours you wish!

4

These are fantastic served with homemade sour cream or thick homemade yogurt and a fresh seasonal salad of your choice. They are great for leftovers the next day as well.

Category,

Ingredients

 500g organic, pasture fed and free range beef or lamb mince
 1 free range organic egg
 1-2 tbsp of organic, genuine tamari (Spiral is a good brand)
 2 Tbsp of sunflower seeds and/or pumpkin seeds
 1/2 a brown onion chopped and diced finely
 1 cup of finely chopped fresh herbs (coriander and basil are delicious!)
 1 tsp of chopped fresh thyme
 1 tsp of Changing Habits Seaweed Salt
 Pepper to taste
 3 tsp of ground tumeric
 Fresh or dried chilli to taste (we put about 1/2 a tsp)
 1 Tbsp of Changing Habits Inca Inchi Protein Powder, tapioca, arrowroot or chickpea flour
 Changing Habits Coconut Oil for cooking

Directions

1

Place all ingredients into a large bowl and use your hands to mix in the ingredients evenly, do not blend as you do not want the mix to be too smooth.

2

Once it is mixed through evenly, heat up a large stainless steal pan with at least a tablespoon of Changing Habits Coconut Oil. If you are afraid the rissoles will stick to the pan, line baking paper on the pan, top with coconut oil and cook the rissoles on there.

3

Use your hands to role a small handful of (bigger or smaller, that is up to you!) the ingredients into balls, and then press flat and place on to the hot pan. If you are unsure of what the flavour will be, cook one, have a taste and add any more flavours you wish!

4

These are fantastic served with homemade sour cream or thick homemade yogurt and a fresh seasonal salad of your choice. They are great for leftovers the next day as well.

Rissoles- a family favourite
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