Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

4.7 95 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®.

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...

Chicken laksa

30 min

Lamb spezzatino

1 h 45 min

Gluten free shortbread

1 h 35 min

Pastie slice

55 min

Beef and cashew nut yellow curry

25 min

White fish and lemon risotto

30 min

Moroccan chicken with couscous

45 min

Katsu chicken with cauliflower rice and pickled salad

55 min

Pumpkin and ricotta cannelloni (Skinnymixers)

1 h 20 min

Family Meatloaf

1 h 10 min

Barley, bacon and chorizo soup

50 min

Spiced lamb pie

40 min