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Dr C’s Tandoori and Coriander Rissoles

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Try my tandoori and coriander rissoles with chili and mint yoghurt. Eat them with salad or whack’em between two bits of toast with fresh spinach. Yum!

Take say 500 g beef mince and combine with a good whack of tandoori paste, an egg, lots of breadcrumbs (say 2 cups), coriander sprigs and chopped spring onions.

Add salt & pepper, chili and make patties however large or small you want but be consistent. Then fry the rissoles until they are cooked all the way through.

 

The only limit to the serving options is your imagination.

Enjoy,

Dr C.


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