Spanish Rissoles

Spanish Rissoles

Spanish Rissoles

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


400 g lean beef mince
2 cloves garlic, crushed
1 tsp smoked paprika
1 egg
¼ cup breadcrumbs
1 tbsp olive oil

½ onion, finely chopped
½ red capsicum, finely chopped
400 ml chopped tomatoes (no added salt)
1 tsp smoked paprika

Quinoa salad:
200 g pumpkin, diced
1 tbsp olive oil
½ cup quinoa
100 g snow peas, sliced diagonally
4 spring onions, finely sliced
1 avocado, sliced
1 tbsp sherry or red wine vinegar
1 tsp Dijon mustard

To make the rissoles, combine the mince, garlic, smoked paprika, egg and breadcrumbs in a large bowl and season with pepper. Divide the mix into 4 and shape into 4 rissoles. Add the oil to a large frying pan over medium heat and cook rissoles for 2 minutes each side until golden brown. Set aside.
Add the onion and capsicum to the same frying pan and cook for 5 minutes until softened, add the tomatoes, paprika and 400ml water and return the rissoles to pan. Cook for 10 minutes, turn the rissoles over and cook for another 10 minutes until cooked through and until the sauce has thickened.
To make the quinoa salad, preheat oven to 200C. Toss pumpkin in half the oil and season with pepper. Spread out on a baking tray and roast for 20-30 minutes until golden and soft.
Place the quinoa in a sieve and rinse under running water. Place in a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender. Whisk vinegar, mustard, remaining oil and pepper to make a dressing. Combine quinoa with roast pumpkin, spring onions, avocado and snow peas and pour over dressing.

Tips: Buy extra mince to make extra rissoles and freeze them. Store frozen rissoles for up to 3 months. Defrost in the refrigerator overnight before cooking. You can use other grains in place of the quinoa such as brown rice, couscous, burghal (cracked wheat) or risoni pasta.

For more proper dinner tips, advice and nutritious recipe ideas, visit