I have had trouble finding a protein friendly afternoon snack with a nice savoury flavour. Lately when hunting through the depths of my freezer I came across a container of rissoles, cooked them up, and haven't stopped smiling since!
Rissoles are so versatile, as you may have read I tend to crave certain flavours rather than certain foods. Rissoles allow me to unleash that genie, these ones have a wonderful crunch from the water chestnuts and of course there is a lovely coriander taste. If you don't like coriander you can substitute thai basil.
INGREDIENTS
2 tsp minced garlic
3 tsp minced ginger
2 tsp minced red chillies
4 spring onions, roughly chopped
1/2 cup coriander leaves, chopped
500g organic heartsmart beef mince
1 cup cooked quinoa
1 x small tin of water chestnuts, roughly chopped
1 egg, lightly beaten
2 tablespoons organic milled flaxseed
coconut flour, for rolling
olive oil cooking spray
METHOD
1. Place all ingredients except for coconut flour and olive oil spray in a dish (I use an old saucepan).
2. Use your hands to combine mince mixture well.
3. Roll into balls and coat in coconut flour, place in fridge for 20-30min to settle.
4. Heat frypan to medium and spray with olive oil spray, cook rissoles for approximately 4 minutes each side, or until cooked.
NUMBERS (per 30g serve, approximately 1 rissole)
Protein: 20g
Carbohydrate: 10.3g
Fat: 4g
