Low Sodium Classic Beef Rissole
Savor the comforting flavors of this Low Sodium Classic Beef Rissole recipe, a heart-healthy twist on a timeless favorite. Perfectly seasoned with garlic, onion, dried parsley, and a touch of black pepper, these lean ground beef patties are enriched with grated carrot for added nutrition and breadcrumbs for a tender texture. Moistened with low sodium beef broth, the mixture is shaped into patties and pan-fried to golden perfection in a splash of vegetable oil. Ready in just 35 minutes, these rissoles are an ideal choice for busy weeknight dinners or casual family gatherings. Pair them with steamed veggies, mashed potatoes, or a crisp side salad for a wholesome and satisfying meal that doesn't skimp on flavor. If you're looking for a low sodium, protein-packed dish that's both quick and delicious, this is the recipe for you!
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 1 medium Onion
- 2 Garlic cloves
- 1 medium Carrot
- 50 grams Breadcrumbs
- 1 large Egg
- 1 tablespoon Dried parsley
- 0.5 teaspoon Ground black pepper
- 60 milliliters Low sodium beef broth
- 2 tablespoons Vegetable oil
Instructions
Finely chop the onion and garlic cloves. Grate the carrot using a box grater.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, grated carrot, breadcrumbs, egg, dried parsley, and ground black pepper.
Mix all ingredients well using your hands or a spatula until everything is evenly distributed.
Gradually add the low sodium beef broth into the mixture to ensure it remains moist and comes together well.
Divide the beef mixture into 8 equal portions and shape each portion into a flat round patty about 1/2 inch thick.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the rissoles to the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
Cook each rissole for about 4-5 minutes on each side, or until they are browned and cooked through. An internal temperature of 160°F (71°C) should be reached.
Once cooked, transfer the rissoles to a paper towel-lined plate to drain any excess oil before serving.
Serve the rissoles warm with your desired sides such as steamed vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
