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| Estimated Times |
Preparation time: 20
Cooking time: 20
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Ingredients
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250
servings
| 1 | pcs. | Onion(s) ~75 g |
| 350 | g | Minced pork 10% |
| 1 | pcs. | Egg(s) ~50 g |
| 0.5 | dl | Rolled oats ~17 g |
| 0.5 | dl | Skimmed milk ~50 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 10 | g | Frying/baking margarine 80% |
| 600 | g | Raw beetroot |
| 3 | pcs. | Apple ~480 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | dl | White balsamico vinegar ~100 g |
| 0.5 | dl | Dried sunflower seeds ~32.5 g |
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Intro
Classic rissoles with delicious beetroot salad.
Directions
Finely chop the onion.
Mix together the pork, onion, egg and oats. Gradually stir in the milk. Season with salt and pepper.
Leave the mince mixture to rest in the fridge for 20-30 mins.
Fry the rissoles in a little margarine.
Peel the beetroot. Grate the beetroot and apples into a bowl. Add the olive oil and white balsamic vinegar and mix well. Season with salt and pepper.
Toast the sunflower seeds on a hot, dry frying pan, keeping an eye on them, and shake the pan as they can easily burn. Add the sunflower seeds to the beetroot salad.
Serve the beetroot salad with the rissoles.
Tip
To reduce the fat content of the dish, the rissoles can be baked in the oven for approx. 30 mins. at 180ºC.
Nutritional data
878 Kcal Per Serving
F: 44 g, P: 49 g, C: 79 g, DF: 14 g
1,757 Kcal (98 Kcal/100 g)
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