Beef & Mushroom Rissoles with Rainbow Salad

Rissoles get an elegant upgrade with this flavourful blend of beef and finely chopped mushrooms, cooked until golden and tender. Served alongside a crisp, shaved vegetable salad with citrus dressing

At a glance

20 minutes

4 people

Ingredients

For the rissoles:

500g lean beef mince
100g button or Swiss brown mushrooms, finely chopped or pulsed in a food processor
1 garlic clove, finely grated
2 tsp dried oregano or Italian herb mix
Salt and freshly ground black pepper

For the salad:

2 large carrots (orange, white, or purple), shaved
3 baby beets (golden or candy-striped work beautifully), or radishes, thinly sliced
1 small fennel bulb, white part finely sliced + fronds reserved
100g pea shoots or soft leafy greens
½ cup toasted pecans
¼ cup crumbled feta

For the dressing:

2 tbsp fresh orange juice
1 tbsp apple cider vinegar or red wine vinegar
2 tsp wholegrain mustard
2 tbsp extra virgin olive oil
Salt and pepper, to taste

Method

Make the rissoles. In a large bowl, combine beef mince, chopped mushrooms, garlic, herbs, and a good pinch of salt and pepper. Mix well, then divide into 8 even portions and shape into rissoles. Press a slight indent into the centre of each one to help them cook evenly.
Prepare the salad. Toss shaved carrots, beets/radishes, and fennel with pea shoots and reserved fennel fronds. Top with pecans and crumbled feta.
Make the dressing. Whisk orange juice, vinegar, mustard, and olive oil together in a small bowl. Season with salt and pepper, then drizzle over the salad just before serving.
Cook the rissoles. Preheat a BBQ grill plate or heavy-based frypan over medium heat. Cook rissoles for 4–5 minutes each side, or until browned and cooked through. Transfer to a clean plate, cover loosely with foil and rest for 5 minutes.
Plate up the warm rissoles with the fresh salad on the side.

Original Recipe – Australian Beef