Beef & Mushroom Rissoles with Rainbow Salad

Name: Beef & Mushroom Rissoles with Rainbow Salad
Total time: 20 min
Ingredients: 500g lean beef mince; 100g button or Swiss brown mushrooms, finely chopped or pulsed in a food processor; 1 garlic clove, finely grated; 2 tsp dried oregano or Italian herb mix; Salt; freshly ground black pepper; 2 large carrots (orange, white, or purple), shaved; 3 baby beets (golden or candy-striped work beautifully), or radishes, thinly sliced; 1 small fennel bulb, white part finely sliced + fronds reserved; 100g pea shoots or soft leafy greens; ½ cup toasted pecans; ¼ cup crumbled feta; 2 tbsp fresh orange juice; 1 tbsp apple cider vinegar or red wine vinegar; 2 tsp wholegrain mustard; 2 tbsp extra virgin olive oil; pepper

www.salamancafresh.com.au

Rissoles get an elegant upgrade with this flavourful blend of beef and finely chopped mushrooms, cooked until golden and tender. Served alongside a crisp, shaved vegetable salad with citrus dressing

View full recipe on www.salamancafresh.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.salamancafresh.com.au.

Share this recipe:

Cooking tools:

Food processor
Microplane
Chef's knife
Cutting board
Peeler
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Grill
Skillet
Spatula
Tongs
Baking sheet
Serving bowl
Serving platter
Plate
Aluminum foil

Ingredients

500g lean beef mince
100g button or Swiss brown mushrooms, finely chopped or pulsed in a food processor
1 garlic clove, finely grated
2 tsp dried oregano or Italian herb mix
Salt
freshly ground black pepper
2 large carrots (orange, white, or purple), shaved
3 baby beets (golden or candy-striped work beautifully), or radishes, thinly sliced
1 small fennel bulb, white part finely sliced + fronds reserved
100g pea shoots or soft leafy greens
½ cup toasted pecans
¼ cup crumbled feta
2 tbsp fresh orange juice
1 tbsp apple cider vinegar or red wine vinegar
2 tsp wholegrain mustard
2 tbsp extra virgin olive oil
pepper