Minced Lamb & Beetroot Rissoles

Minced Lamb & Beetroot Rissoles

A flavour-rich dish combining lamb, beetroot, herbs, and umami-enhancing koji. These rissoles are tender and perfect for freezing ahead. Served with a fresh beetroot rice salad, this meal is wholesome and satisfying.

Ingredients

Rissoles

• 500g Minced Lamb

• 100g Soffritto (celery, carrot, onion cooked in olive oil and Salty Koji)

• 2 tsp Lemon Shio Koji

• 1 tsp Spelt Miso

• 4 tsp Mustard (seeded)

• 200g Beetroot (cooked & grated)

• 50g Breadcrumbs

• 1 large egg (or 2 small eggs)

• Fresh herbs, finely chopped (coriander recommended)

Beetroot Rice

• 1 medium cooked beetroot (approx. 180g, cut into thin half-matchstick pieces)

• A dash of Balsamic vinegar

• 1/2 tsp Lemon Shio Koji

• Fresh herbs, finely chopped (dill, parsley, coriander)

• Black pepper

• A tiny amount of grated garlic (optional)

• 200g cooked rice (brown rice recommended, but any non-sticky rice works)

Preparation

• Prepare the soffritto in advance if needed.

• Cook and grate the beetroot.

• Chop all fresh herbs finely.

Cooking the Rissoles

1. Place all ingredients into a large mixing bowl.

2. Mix thoroughly until the mixture becomes uniform and paste-like.

3. Divide into 8 portions and shape into flat patties.

4. Freeze any extras individually, lightly oiling the surface before wrapping for later use.

5. Heat a frying pan with a little oil and sliced garlic.

6. Fry patties for 6 minutes on one side, then flip.

7. Add a splash of water, cover with a lid, and steam for 6 minutes or until the water evaporates.

8. Remove from heat and let rest 5 minutes so the centre cooks through.

Cooking the Beetroot Rice

1. Combine all beetroot rice ingredients in a bowl.

2. Mix gently until well combined.

3. Refrigerate for up to 2–3 days.

4. Serve chilled as a refreshing rice salad.

Serving Suggestion

Serve the warm lamb and beetroot rissoles over a generous portion of beetroot rice. Garnish with extra fresh herbs or a squeeze of lemon for added brightness. You can keep Beetroot Rice in the fridge for a couple of days, and eat it as a cold rice salad.