1 lb (500 g) minced beef
1 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) plain low-fat yoghurt
1 slice wholemeal bread, crumbed
1 apple, cored and grated
5 tbsp seedless raisins
1 small onion, chopped
chopped fresh dill
1 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) plain low-fat yoghurt
1 slice wholemeal bread, crumbed
1 apple, cored and grated
5 tbsp seedless raisins
1 small onion, chopped
chopped fresh dill
for the hazelnut sauce
1 cup (8 fl oz) 250 ml meat stock
1 tsp dried or 1 tbsp chopped
fresh dill
2 tsp plain flour
1/8 cup (30 g) 6 teaspoons butter
1/2 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) single cream
3 tbsp chopped toasted hazelnuts (filberts)
1 tsp dried or 1 tbsp chopped
fresh dill
2 tsp plain flour
1/8 cup (30 g) 6 teaspoons butter
1/2 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) single cream
3 tbsp chopped toasted hazelnuts (filberts)
method
1. To prepare the rissoles, mix all ingredients, except dill, together lightly with two forks and shape into rissoles.
2. Place in an ovenproof dish and bake at 160°C (325 °F) gas 3 for 30 minutes.
3. To prepare the sauce, heat meat stock and dill and reduce to 125 ml (4 fl oz) over high heat.
4. Make a paste of flour and soft butter and stir in. Remove from heat and stir in salt, pepper, cream and nuts.
5. Stir until thickened and then pour over rissoles.
6. Sprinkle with chopped fresh dill and serve.
2. Place in an ovenproof dish and bake at 160°C (325 °F) gas 3 for 30 minutes.
3. To prepare the sauce, heat meat stock and dill and reduce to 125 ml (4 fl oz) over high heat.
4. Make a paste of flour and soft butter and stir in. Remove from heat and stir in salt, pepper, cream and nuts.
5. Stir until thickened and then pour over rissoles.
6. Sprinkle with chopped fresh dill and serve.
serving amount
serves 4
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