Preparation time: 10 mins
Cooking time: 30 mins
1. Preheat the oven to 200°C. For the beef rissoles, place all the ingredients except the steaks and olive oil in a bowl and mix well. Transfer half the mix into the Braun Multiquick 7 hand blender large chopper accessory with one of the steaks and pulse to form a fine mince.
2. Transfer to a clean bowl and repeat with the second steak and mixture. Using clean hands, shape the mixture into 12 balls and flatten slightly with the palm of your hand. Place on a plate in the refrigerator until ready to cook.
3. For the spicy aubergine dip, prick the aubergines with a fork and roast them, turning occasionally, in the preheated oven for 20 minutes. Allow to cool, peel off the skin, place all the ingredients in the Braun Multiquick 7’s cordless hand blender large chopper accessory and pulse to a thick purée.
4. Heat the olive oil in a frying pan on a high heat, take the rissoles out of the refrigerator and cook for 5 minutes on each side or until cooked through. Serve on a plate with two spoonfuls of aubergine dip on the side.