Beef and Beetroot Rissoles

You can make these bite sized as a nibble before the main event, or make large, thick patties that are the main event themselves. A kilo of mince goes a long way, but you can make even more, they're delicious straight from the fridge for days and highly recommended for hangovers.

Serves:

4 - 6
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

10 min
Primary Ingredient:

Beef
Type of Meal:

Nibble, Main

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Ingredients

1	Kg	Premium Beef Mince
2/3	Cup(s)	Brown Onion	Finely diced, softened not browned, in a little butter in a pan, then cooled.
2/3	Cup(s)	Beetroot	Fresh cooked or the sliced canned variety (this is for a barbie, not entertaining royalty)
1	Tbsp	Capers	rinsed and finely chopped. The tiny ones preserved in salt are better than the big ones in brine from supermarkets.
4	Whole	Egg Yolk(s)
		Frying Oil	A neutral oil like peanut or canola.

Directions

Thoroughly mix all ingredients except oil in a large bowl with your hands, season well with sea salt and black pepper.

Roll the mixture into balls the size of a walnut and flatten a little with your hands, or make them the size of thick hamburger patties.

Pour plenty of oil on the flat grill and fry the rissoles over medium heat so they cook through without burning.

Drain on paper towel.

They can be served with a simple dip of sour light cream, chopped dill, black pepper and a little lemon juice.