- 2 tbs olive oil
- 400g cup mushrooms, finely diced
- 400g chicken mince
- 6 green onions, thinly sliced
- 2 eggs
- 1 cup fresh white breadcrumbs
- 1/4 cup finely chopped flat leaf parsley
- 3 sheet ready rolled puff pastry, thawed
- 2 tbs sesame seeds
- Sweet chili sauce, to serve
- Preheat oven 200°C. Line 2 baking trays with baking paper. Heat oil in a non-stick frying pan over high heat. Add mushrooms and cook, stirring occasionally for 6 minutes until all liquid evaporates. Transfer to a large bowl, set aside to cool.
- Add the chicken mince, green onions, 1 egg, breadcrumbs and parsley to the mushrooms. Season with salt and pepper. Mix until well-combined.
- Lightly whisk the remaining egg in a shallow bowl. Brush edge of a pastry sheet with beaten egg and cut sheet in half. Arrange filling in a sausage shape along one edge pastry sheet. Roll up. Press to secure roll. Repeat with remaining chicken mixture and pastry.
- Brush pastry tops with beaten egg, sprinkle with sesame seeds and cut each roll into 6 smaller ones. Place onto baking trays. Cook for 18-20 minutes or until golden and cooked through. Serve with sweet chilli sauce.
Handy tip: These are great to make ahead and freeze.
- 4 tablespoons olive oil
- 1/2 medium onion, finely diced
- 250g diced mushrooms
- 500 g chicken mince
- salt
- pepper
Crumb mix
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko crumbs
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir
through the mushrooms. Cook for 5 minutes until softened and liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the mince to the mushrooms. Season with salt
and pepper. Using clean hands massage
the mix together well. Divide and shape the mix into approx. 20 oval shapes,
flatten slightly. Place in fridge to firm up for 20 minutes.
Meanwhile; prepare crumb mix. Place the flour,
egg and panko crumbs in separate shallow bowls.
Place 2-3 nuggets in the flour at a time shaking
to remove excess. Dip into the egg. Place into the panko, pressing firmly to
coat. Place onto a tray. Repeat with remaining nuggets. Place into the fridge
to firm up for 20 minutes.
Heat remaining oil in a large non-stick frypan over a medium heat. Cook the nuggets for 4 minutes on each side or until golden and cooked through. Drain on a paper towel.
Serve warm with tomato sauce and a salad.
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 400 g lamb mince
- 2 tablespoons pine nuts, roughly chopped
- 1/4 cup finely chopped flat leaf parsley, plus extra for garnish
- 1/4 cup finely chopped mint leaves
- 2 teaspoons cumin powder
- 1 1/2 teaspoons cinnamon powder
- 1/4 teaspoon clove power
- 1/4 teaspoon nutmeg powder
- salt
- pepper
- 200 g store bought hummus
- 1 cup plain yoghurt
- zest of one lemon
- paprika, to serve
- flat/Turkish breads, to serve
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 -7 minutes until softened and liquid
from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Add the mince, pine nuts, parsley, mint, cumin,
cinnamon, clove and nutmeg to the mushrooms. Season with salt and pepper. Using
clean hands massage the mix together well. Divide and shape the mix into
approx. 16 oval shapes. Place onto a tray and into the fridge to firm up for 20
minutes.
Preheat oven to 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the kofta for 3-4 minutes, turning to brown each side. Place onto a tray and cook in oven for a further 5 minutes or until cooked through.
To serve; spread the hummus over a large serving plate. Place the kofta on top. Dollop over the yogurt, sprinkle with lemon zest and paprika. Scatter over the parsley and drizzle with extra olive oil. Serve with flat/Turkish bread.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
- Store brought dip of your choice – we recommend Tzatziki or Hummus
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through
the mushrooms. Cook for 5-7 minutes until softened and the liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan,
breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using
clean hands massage the mix together well. Roll into approx. 30 g meatballs.
Place onto a tray and into the fridge to firm up for 20 minutes.
Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.
Serve with the dip.
Meatballs
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
Basil Tomato sauce
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 2 x 400g can whole peeled tomatoes
- 1/2 cup water
- 1 cup basil leaves, torn plus extra to garnish
- 1/2 tablespoon chili flakes
- 1 tablespoon of brown sugar
- finely grated parmesan to serve
To prepare the meatballs; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5-7 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan, breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using clean hands massage the mix together well. Roll into approx. 50 g meatballs. Place onto a tray and into the fridge to firm up for 20 minutes.
Meanwhile; prepare the tomato sauce. Add 2 tablespoons of oil to a large pan over a medium heat. Add the onion and garlic and cook for 1-2 minutes until softened. Add the tomatoes, water, basil, chili and sugar to the pan. Break up the tomatoes with a wooden spoon. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 15 minutes. Remove the lid and cook for a further 10 minutes. Season with salt and pepper.
Heat the remaining oil in large non-stick frypan over a medium heat. Cook for 8-10 minutes, moving the meatballs around in the pan to brown evenly. Transfer the meatballs to the tomato sauce and cook for further 10 minutes.
Sprinkle with the parmesan and top with the extra basil leaves.
Serve with crusty bread.
