Tuesday, 17 April 2012

recipe: paleo rissoles

8oz cooked beef (or lamb, if you're that way inclined)
vegetables: at least 1 finely chopped small onion & 1 clove crushed garlic; I also use celery
2 level tsp chopped parsley (or mixed herbs/herb of choice)
1 small egg, beaten
1.5oz/40g ground almonds
touch of tomato puree
salt & pepper
butter/clarified butter/lard/coconut oil for frying

1) put cooked meat into food processor, or grind through a mincer.
2) add finely chopped veg, egg, herbs, ground almonds, tomato puree & seasoning.
3) mix well.
4) shape into burgers (above quantities should make 6).
5) fry for around 5 minutes on each side, until browned & cooked through.

loosely based on a recipe by delia smith.

I use this two days after a roast, if there is meat still left over. I don't really weight anything, I just add things until they are the right consistency and it seems to work well enough. Delicious with a leafy salad, home made guacamole and the paleo herb buns that I mention frequently.

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