Aussie rissoles with lemon and oregano potatoes and steamed pumpkin
INGREDIENTS
500g minced beef regular
Quarter butternut pumpkin peeled and slice to your size preference (you can use your preferred pumpkin.
700g potatos cut to your liking (I used Red Royal)
2 garlic cloves crushed
1 carrot grated
1 brown onion diced (finer the better)
1 egg
half a cup of bread crumbs
Quarter cup of tomato sauce
Salt and pepper to your liking
Tablespoon of Oregano
Half a lemon
Optional – can add 2 tsp Worcestershire Sauce
Directions
- In a large bowl add the beef, onion, garlic, grated carrot, salt and pepper, cracked egg and tomato sauce and mix to combine ingredients. Add bread crumbs and continue to mix until all the liquid is dried up (may need to add more bread crumbs). Scoop a hand full of mixture in your hand to desired size and form a thick pattie. (I made 8 large rissoles) set aside and prepare next food item. To cook: heat fry pan on medium high heat, add a drizzle of olive oil. Cook each rissole for 3 – 4 minutes until caramslised.
- cut pumpkin to desired size, peel off skin place into steam rack of pot, lightly salt and pepper and set aside. To cook: Steam for 15 minutes or until tender.
- Cut potatos to desired size (I cut mine into quarters) to cook: place potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. strain, drizzle with olive oil (1 table spoon) add oregano squeeze lemon juice out of lemon over potatos and toss to coat.
Nutritional Information
– estimate only
Rissoles per serve
- Calories 480
- FAT 15.1g
- FIBRE 8.7g
- PROTEIN 39g
- SODIUM 310mg
- CARBOHYDRATES 37g
Potatos per serve
- CALORIES 95.6
- PROTEIN 2g
- FAT 1g
- CARBOHYDRATES 32g
Pumpkin per serve
- CALORIES 49
- PROTEIN 2g
- FAT 0g
- CARBOHYDRATES 12g
Total for meal
- CALORIES 625
- PROTEIN 44g
- FAT 16.1g
- CARBOHYDRATES 81g
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