Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

4.7 93 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...

Apricot Chicken

35 min

Banana and oatmeal energy bars

35 min

Zucchini slice

45 min

Jo Whitton's Wholesome meatball soup

50 min

Meatballs in a sticky plum sauce

1 godz. 25 min

Chicken and risoni bake

1 godz. 15 min

Curried sausages

40 min

Lala's creamy lemon butter chicken

1 godz. 10 min

Chicken meatballs with coconut rice

35 min

Creamy coconut chicken curry (TM6)

30 min

Tuna mornay

45 min

"Hug in a mug" chicken soup

30 min