Here’s our low FODMAP take on this Italian classic, with a light and crunchy outside but rich smooth centre. It takes time to prepare but can be done in stages the day before so everything is ready to go when you want to cook. They are really delicious, it’s definitely worth the effort and you will not regret trying this recipe! Great as a starter or a main meal like we did here with some extra veggies.
250 grams beef mince
2tbsp garlic infused oil
2 medium to smallish potatoes boiled (and mashed)
1 tbsp chopped parsley
75g parmesan cheese (or manchego cheese)
Salt & freshley gound black pepper
4 tbsp. Sunflower oil for frying
2 small slices of wheat free bread (or gluten free bread) made into bread crumbs (we used the end bits we tend not to eat!)
In a frying pan over a medium to high heat add the garlic infused oil and fry the beef mince for a few minutes until cooked. Don’t forget to drain any excess moisture from the beef especially if you didn’t get it from a decent butcher. Leave to cool; this can be done at anytime.
Cut the potatoes into smaller chunks and boil until cooked, drain & then mash in the same pan (do not add any butter, milk etc.)
While the potatoes are boiling blend the bread in a mixer to make the bread crumbs.
Place the bread crumbs on a large plate. Break an egg into a bowl and whisk.
Finely chop the parsley. And grate the parmesan. Put the cool beef in a bowel with the, parsley, parmesan and season with salt & pepper.
Finely mix the potatoes (the potatoes can still be warm) with the beef and other ingredients so the mix is combined well and sticking together strongly.
Using your hands prepare the mix into eight oval rissoles.
Start to heat the sunflower oil in a frying pan. Meanwhile dip each rissole in the egg and coat in breadcrumbs.
When the oil is smoking fry the rissoles in batches over a moderate heat until golden brown on one side, then flip over and cook on the other side.
Remove and keep warm while you fry the next batch of rissoles.
We served this with some fried vegetables; green beans cut in half and peppers cut into strips fried in a little oil and finished off with a simple dressing of ½ lemon juice, a few mint & basil leaves finely chopped and a pinch of salt & freshly ground black pepper.
Time: >2 hours
Preparation: >1 hour
Cooking: 40 minutes
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