Recipe

Curried beef and chickpea rissoles

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 8 Item
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Ingredients

Curried beef and chickpea rissoles
  • 500 gram lean beef mince
  • 3/4 cup chickpeas, drained, rinsed canned
  • 1/2 cup soft fresh multigrain breadcrumbs
  • 1/4 cup korma curry paste
  • 4 green onions, finely chopped
  • 1 egg, lightly whisked
  • 1 cup brown basmati rice
  • 400 gram green beans, halved
  • 2 teaspoon vegetable oil
  • salad leaves, to serve
  • 200 gram low-fat natural yoghurt

Method

Curried beef and chickpea rissoles
  • 1
    Combine mince, chickpeas, breadcrumbs, curry paste, onion and egg in a bowl. Season with pepper. Firmly shape mixture into 8 rissoles, pushing chickpeas back into the centre of each rissole.
  • 2
    Cook rice in a saucepan of boiling water for 15 minutes or until tender. Drain. Cook beans in a separate saucepan of boiling water for 3 minutes or until tender. Drain.
  • 3
    Meanwhile, heat oil in a non-stick frying pan over moderate heat. Cook rissoles, in 2 batches, for 10 minutes each or until browned and cooked.
  • 4
    Divide rice, beans, salad and rissoles among serving plates. Serve topped with yoghurt.

Notes

You'll need to process 1 slice of day-old bread to make the crumbs. If brown basmati is unavailable, serve with white basmati or doongara rice (also known as Clever Rice). Lunch boxes: Make rissoles into bite-sized patties, then add to lunch boxes for a low-GI 'brain booster' meal.

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