Beef Rissoles

I adapted this recipe from a non-keto recipe I found on the internet, and I was very pleasantly surprised at how well it turned out. The rissoles are very tasty, and are particularly nice with plenty of tomato ketchup.

Ingredients:

• 3 Tbsp of olive oil
• 120 g (oz) of raw onion, finely diced
• 120 g (oz) of raw zucchini, grated
• 500 g (oz) of lean beef mince
• 26 g (oz) of almond flour
• 40 g (oz) of tasty cheddar cheese, grated
• 1/4 tsp of salt
• Pepper to taste
• 1 Tbsp of worcestershire sauce
• 1 Tbsp of tomato ketchup (I used Jok’n’Al brand)
• 1 Tbsp of tomato paste
• 1 large egg

Recipe:

1. Heat 1 Tbsp of the oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles).
2. When the oil is hot, add the onion and zucchini.
3. Cook, stirring occasionally, until the vegetables have softened (about 10 minutes).
4. Transfer the mixture to a large bowl and refrigerate until lukewarm or cold.
5. Wipe the pan out with a paper towel in preparation for frying the rissoles.
6. Add all other ingredients to the vegetables, and using your hands or a fork mix everything together until well combined.
7. Divide the mixture into 12 equal portions, each about one firmly packed 1/4 cup.
8. Roll each portion into a ball, and then flatten balls slightly to form patties about 2.5 cm (1 in) thick.



9. Heat the remaining oil in a large non-stick frying pan over medium to medium-high heat.
10. The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying between the batches).
11. When the oil is hot, add the rissoles and cook for about 8 minutes on each side, until browned and cooked through.



12. Transfer the rissoles to a paper towel lined plate to remove excess oil.
13. If you are cooking the rissoles in batches, you may wish to place the cooked rissoles in a warm oven to keep them hot.

Nutritional Info: