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  2. Recipes
  3. Beef and olive rissoles with spicy aubergine dip

Beef and olive rissoles with spicy aubergine dip

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 4
Makes:

400 grams lean beef, 2 steaks à 200 grams
1 small onion
40 grams breadcrumbs, fresh
0.25 tsp. ground cinnamon
0.25 tsp. paprika
2 tbsp. black olives, stoned and chopped
4  basil leaves
2 tbsp. olive oil
 to taste salt
 to taste pepper
1 large aubergine
1 tbsp. tomato puree
1 clove garlic, crushed
0.5 tsp. ground coriander
0.5 tsp. cayenne pepper
0.5 tsp. ground cumin
2 tbsp. natural yoghurt

Instructions

STEP 1/4

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’s cordless hand blender large chopper accessory with one of the steaks and pulse to form a fine mince.

STEP 2/4

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.

STEP 3/4

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.

STEP 4/4

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.


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’s cordless hand blender with its large chopper accessory.
  1. Back to homepage
  2. Recipes
  3. Beef and olive rissoles with spicy aubergine dip

Beef and olive rissoles with spicy aubergine dip

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:4
Makes:

Ingredients


400 grams lean beef, 2 steaks à 200 grams
1 small onion
40 grams breadcrumbs, fresh
0.25 tsp. ground cinnamon
0.25 tsp. paprika
2 tbsp. black olives, stoned and chopped
4  basil leaves
2 tbsp. olive oil
 to taste salt
 to taste pepper
1 large aubergine
1 tbsp. tomato puree
1 clove garlic, crushed
0.5 tsp. ground coriander
0.5 tsp. cayenne pepper
0.5 tsp. ground cumin
2 tbsp. natural yoghurt

Instructions

STEP 1/4

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’s cordless hand blender large chopper accessory with one of the steaks and pulse to form a fine mince.

STEP 2/4

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.

STEP 3/4

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.

STEP 4/4

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.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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