Mushroom and thyme rissoles

Mushroom and thyme rissoles


Mushroom and thyme rissoles

The ingredient of Mushroom and thyme rissoles

  1. 1 tablespoon olive oil
  2. 1 small brown onion, finely chopped
  3. 200g cup mushrooms, finely chopped
  4. 2 tablespoons thyme leaves
  5. 700g red meat mince
  6. 1 cup clean white breadcrumbs (see word)
  7. 1 egg, gently beaten
  8. olive oil cooking spray
  9. 500g butternut pumpkin, unpeeled, cut into 1.5cm-thick slices
  10. 100g rocket leaves, to serve

The instruction how to make Mushroom and thyme rissoles

  1. Heat oil in a non-stick frying pan over medium-low heat. Add onion and mushrooms. Cook, stirring every now and then, for 5 to 6 minutes or until soft. Stir in thyme. Transfer to a huge bowl. Allow to chill.
  2. Add mince, breadcrumbs and egg to mushroom combination. Season with salt and pepper. Using smooth arms, blend till well combined. Using 1/four cup aggregate at a time, roll combination into sixteen balls. Flatten barely. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time allows.
  3. Preheat a greased fish fry grill and plate on medium-low heat. Spray both sides rissoles with oil. Cook on barbecue plate, turning from time to time, for 12 to 15 mins or until cooked through.
  4. Meanwhile, lightly spray each aspects pumpkin with oil. Cook on barbeque grill for 4 to five mins every facet or till soft and chargrilled. Serve rissoles with pumpkin and rocket.

Nutritions of Mushroom and thyme rissoles

fatContent: 489.233 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 44 grams protein
sodiumContent: 187 milligrams cholesterol


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