Pine nut and currant rissoles (Mark LaBrooy)

Pine nut and currant rissoles (Mark LaBrooy)

4.7 84 rating

Prep. 30 min

Total 55 min

25 pieces

Ingredients

red onion
½
fresh parsley leaves only (approx.½ a bunch )
30 g
garlic cloves
4
beef mince broken into pieces
500 g
roasted pine nuts
75 g
eggs
2
dried currants
100 g
kecap manis
35 g
paprika
1 tbsp
dried chilli flakes
2 tsp
panko breadcrumbs
100 g
sea salt to taste
1 - 2 tsp
ground black pepper to taste
½ - 1 tsp

Difficulty

easy

Nutrition per 1 piece

Sodium 216.5 mg

Protein 5.1 g

Calories 442.8 kJ / 105.8 kcal

Fat 6.6 g

Fibre 0.7 g

Saturated Fat 1.8 g

Carbohydrates 7.1 g

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Australia and New Zealand

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