Beef and olive rissoles (Marc Fosh)

Beef and olive rissoles (Marc Fosh)

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  • Serves: Up to 4 people

Beef and olive rissoles with spicy aubergine dip

Marc Fosh's beef and olive rissoles with spicy aubergine dip

Serves: 4
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.

Marc Fosh's tip

Cut two rissoles in half, spread the aubergine dip on a fresh bread roll and serve with lettuce and tomato for a burger with a twist. 

This recipe was prepared using the Braun Multiquick 7 hand blender with its large chopper accessory.


• 2 lean beef steaks, 200g each
• 1 small onion
• 40g fresh breadcrumbs
• ¼ tsp ground cinnamon
• ¼ tsp paprika
• 2 tbsp black olives, stoned and chopped
• 4 basil leaves
• 2 tbsp olive oil
• Salt and pepper to season

Ingredients for spicy aubergine dip
• 1 large aubergine
• 1tbsp tomato puree
• 1 garlic cloves, crushed
• ½ tsp ground coriander
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• 2 tbsp natural yoghurt

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