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Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)
4.7 88 rating
Prep. 30min
Total 55min
25 pieces
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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

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Australia and New Zealand
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