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- Introduction
- today we will be making a vegetable and rissole salad
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- Ingredients. Remember to have adult supervision
- - 400g Minced beef - 2 tbsp chopped fresh continental parsley leaves, plus 1/3 cup, extra, coarsely chopped - 2 tsp finely grated lemon rind - 1 red capsicum, deseeded, cut into thin wedges - 1 yellow capsicum, deseeded, cut into thin wedges - 1 tbsp fresh lemon juice- 2 tsp extra virgin olive oil- 60g baby spinach
- first, comes basic hygiene.
- The recipe we will be making today is a Rissole salad 🥗
- Making the rissoles
- you can also use a cheese grater to grind the lemon rind and remember to use the same lemon when juicing it so as to not waste any food.
- cook the rissoles until they look brown
- wash your hands, dishes and the cooking surface.
- after the rissoles have been cooked combine all ingredients.
- combine the mince, lemon rind and parsley in a bowl then compress into 12 rissoles.
- Be careful around the stove and make sure to have adult supervision
- Drizzle the oil and the lemon juice over the top of the salad, then mix the liquids into the dish. However, be careful as you do not want to break the rissoles. If you want you can add in the rissoles last.
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