Minced Lamb & Beetroot Rissoles

Lamb and beetroot rissoles with fresh herbs, Lemon Shio Koji and Spelt Miso.

Ingredients

• 500 g Minced Lamb
• 100 g Soffritto (celery, carrot, onion cooked in olive oil and Salty Koji)
• 2 tsp Lemon Shio Koji
• 1 tsp Spelt Miso
• 4 tsp Mustard (seeded)
• 200 g Beetroot (cooked & grated)
• 50 g Breadcrumbs
• 1 large egg (or 2 small eggs)
• Fresh herbs, finely chopped (coriander recommended)

Preparation

1. Prepare the soffritto in advance if needed.
2. Cook and grate the beetroot.
3. Chop all fresh herbs finely.

Cooking the rissoles

1. Place all ingredients into a large mixing bowl.
2. Mix thoroughly until the mixture becomes uniform and paste-like.
3. Divide into 8 portions and shape into flat patties.
4. Freeze any extras individually, lightly oiling the surface before wrapping for later use.
5. Heat a frying pan with a little oil and sliced garlic.
6. Fry patties for 6 minutes on one side, then flip.
7. Add a splash of water, cover with a lid, and steam for 6 minutes or until the water evaporates.
8. Remove from heat and let rest 5 minutes so the centre cooks through.