AuthorJordanA simple, quick and nourishing lunch or dinner option.
Add all the rissole ingredients into a small mixing bowl and use your hand to mix all the ingredients together evenly.
Roll the mince into 2 rissoles.
Heat a frying pan on medium heat and add coconut oil to the pan.
Place the rissoles in the pan and cook on both sides until golden brown and cooked through.
Place the rocket leaves onto 2 plates and top with leftover (warm) sweet potato and tandoori roasted cauliflower.
Place the rissoles in the middle of the salad.
Add all the dressing ingredients to a glass jar and close the lid. Shake the dressing together and pour a little over the top of the salad.
Serve immediately.
Store the dressing in the fridge.
Ingredients
Directions
Add all the rissole ingredients into a small mixing bowl and use your hand to mix all the ingredients together evenly.
Roll the mince into 2 rissoles.
Heat a frying pan on medium heat and add coconut oil to the pan.
Place the rissoles in the pan and cook on both sides until golden brown and cooked through.
Place the rocket leaves onto 2 plates and top with leftover (warm) sweet potato and tandoori roasted cauliflower.
Place the rissoles in the middle of the salad.
Add all the dressing ingredients to a glass jar and close the lid. Shake the dressing together and pour a little over the top of the salad.
Serve immediately.
Store the dressing in the fridge.
