Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

4.7 99 ratings

Prep. 30 min

Total 55 min

25 pieces

Ingredients

red onion
½
fresh parsley leaves only (approx.½ a bunch )
30 g
garlic cloves
4
beef mince broken into pieces
500 g
roasted pine nuts
75 g
eggs
2
dried currants
100 g
kecap manis
35 g
paprika
1 tbsp
dried chilli flakes
2 tsp
panko breadcrumbs
100 g
sea salt to taste
1 - 2 tsp
ground black pepper to taste
½ - 1 tsp

Difficulty

easy

Nutrition per 1 piece

Sodium 216.5 mg

Protein 5.1 g

Calories 442.8 kJ / 105.8 kcal

Fat 6.6 g

Fibre 0.7 g

Saturated Fat 1.8 g

Carbohydrates 7.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Good Food Mark LaBrooy 10 Recipes
Australia and New Zealand

You might also like...

Pumpkin and ricotta cannelloni (Skinnymixers)

1 h 20 min

Coconut poached chicken salad

45 min

Beef cobbler with polenta dumplings

1 h 30 min

Mini bacon and vegetable frittatas

35 min

Fragrant curried mince with tomato salad

40 min

Spiced lamb pie

40 min

Family Meatloaf

1 h 10 min

Lamb spezzatino

1 h 45 min

Roast lamb with vegetables & gravy

3 h

Chicken laksa

30 min

Barley, bacon and chorizo soup

50 min

Slow-cooked lamb curry with cucumber mint couscous

9 h