Stuffed beef rissoles recipe

Stuffed Beef Rissoles recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and satisfying meal? Look no further than this mouthwatering stuffed beef rissoles recipe. These savory patties are made with ground beef, mixed with a flavorful stuffing of your choice, and then pan-fried to perfection. Whether you prefer a classic cheese filling or something more adventurous like spinach and feta, these rissoles are sure to impress your taste buds. Serve them with a side of mashed potatoes and steamed vegetables for a hearty and comforting dinner.

Keywords: stuffed beef rissoles, recipe, ground beef, savory patties, flavorful stuffing.

stuffed beef rissoles recipe details

Stuffed beef rissoles recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

3	bell peppers, yellow, red and green, sliced
1	pickled and roasted bell pepper, sliced
	salt and freshly ground black pepper
50 g	Feta cheese, crumbled
1 kg	potatoes, peeled and sliced
5 tbsp	olive oil
2 clove(s)	garlic
100 g	cucumber, grated
200 g	yoghurt
2 tbsp	lemon juice
1	onion, chopped
600 g	beef mince
3 tbsp	breadcrumbs
1 tsp	paprika powder
1 tsp	tomato puree
1 tsp	mixed Italian herbs
1	egg

Instructions

Mix together the potatoes and the bell peppers. Turn in 3 tablespoons of oil until well coated. Season with salt and pepper.

Cut one garlic clove into halves. Preheat the oven to 180°C. Rub a baking tray with the garlic halves and fill in the vegetable mixture. Bake for 35-40 minutes.

Chop the other garlic clove. Mix together the cucumber, garlic and yoghurt. Season to taste with lemon juice, salt and pepper. Place into the fridge.

Mix the pickled bell pepper with the feta cheese. In a bowl, combine the beef mince with onions, breadcrumbs, paprika powder, tomato purée and the Italian herbs. Season with salt and pepper. Form 8 rissoles. Fill each rissole with ½ teaspoon of the feta mixture.

In a pan, heat the remaining oil and fry the rissoles for 4-5 minutes each side.

Serve the rissoles with the baked vegetables and the yoghurt dip.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a