Crumbed Persian Beef Rissoles

I’m pretty certain that these Crumbed Persian Beef Rissoles has never been seen in a Persian kitchen. But bear with me, and I’ll try and explain the logic behind the title. These are juicy beef patties with warm Persian spices and a crispy crumb coating, partly inspired by my sister in law’s Kofteh Tabrizi. Kofteh Tabrizi is a gigantic meatball which is stuffed with prunes rice and chickpea and is then simmered in tomato broth. Delicious to eat but takes a long time to cook and so deserving a special occasion. These beef rissoles on the other hand has all the lovely flavours of the Kofteh but is easier and quicker to make. The everyday version if you will.

Made with budget friendly beef mince, but when served with a rich gravy, green beans and a side of creamy mash, it’s a perfectly balanced meal that’s hard to beat. These are the jazzed up version of the classic rissole which is a staple in a lot of Australian dinner table. Moist and juicy, courtesy of grated carrots and mashed beans which I’ve added to the mix. I use canned white Cannellini beans, sometimes chickpeas or my favourite the Four Bean mix.

And while you’re here, check out my recipe for Persian Kebab Digi, another easy and delicious Persian inspired dish.

What you need to make Crumbed Persian Beef Rissoles

• Fridge and Pantry Staples – Minced Beef, Breadcrumbs,Carrot,Canned Beans (like chickpeas, Canneli Beans or the four bean mix) Onion,Eggs,Cooking Oil
• From the Spice Rack – Cumin,Cinnamon, Turmeric Powder,Paprika ,Salt and Pepper, Stock Powder and Chilli Flakes if you want it spicy
• Plain Flour, Egg, Breadcrumbs (Panko or Regular) for crumbing

Easy does it..

• Mix all the ingredients for the rissoles and shape into 8 equal sized patties. Dredge with flour, dip in egg wash and coat with panko and set aside to firm up in the fridge for a few minutes.Use a finger to make a small dent in the middle of each patty, to prevent them from puffing out in the middle.
• Pan fry in a little bit of oil until golden, then bake for 15 to 20 minutes until cooked through.
  
• Serve with sweet potato mash, green beans and gravy. And if there’s any leftovers, they reheat in the microwave beautifully.

Crumbed Persian Beef Rissoles

Recipe by acmowlai

0.0 from 0 votes

Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Delicious plump and juicy Crumbed rissoles with Persian flavours.

Ingredients

• 500g Beef Mince

• 1/2 cup fresh Bread Crumbs,about 2 slices of bread

• 1 Brown Onion, peeled and grated

• 1 Egg

• 1 teaspoon mixed dried Herbs

• 2 teaspoon Cumin

• 1 teaspoon Turmeric

• 1/2 teaspoon Cinnamon

• 1 small Carrot,grated

• 1 x 420g can White Cannellini Beans or Four Bean Mix, drained rinsed and mashed with a fork

• 1 teaspoon Stock Powder, like Vegeta

• Chilli Flakes,optional

• Pinch of Salt and Pepper

• Cooking oil, for shallow frying

• Crumbing

• 1 Egg Beaten with 1 tablespoon water

• Plain Flour

• Panko (or regular) Bread Crumbs

• Sweet Potato Mash

• 2 small Sweet Potatoes about 500g

• 1/4 cup Yoghurt

• 1 tablespoon Butter

• 1 teaspoon Garlic Powder

• Salt and Pepper to taste

Directions

• Combine all the ingredients for rissoles (except the oil) in a large bowl. Season to taste. Shape rissole mix into 8 equal sized patties.
• Place plain flour in a plate and bread crumbs in another. Coat beef patties in flour, dip in beaten egg and then roll in the bread crumbs, Place in a baking tray and set aside in the fridge for 15 minutes.
• Preheat oven to 160°C. Remove the tray of patties from the fridge and use your finger to make a small dent in the middle of each rissole, to prevent them from puffing out . Place cooking oil in a non stick pan on moderate heat. Pan fry rissoles until golden and transfer to a baking tray.
• Bake for about 15 to 20 minutes or until the rissoles are cooked throughout.
• Serve with gravy, green beans or peas and sweet potato mash.
• Sweet Potato Mash
• Peel the sweet potatoes and cut into cubes. Place in a saucepan with enough water to cover and bring to a boil. Reduce the heat and cook uncovered until potatoes are fork tender.
• Drain off the liquid, add butter, garlic powder and season to taste. Mash to your desired consistency. Stir in the yoghurt and mix to combine.

Notes

• Serve with rich gravy Green Beans or Peas and creamy Sweet Potato Mash