Food Blog from MaD Strength & Conditioning-Wellington, NZ
Thursday, January 19, 2012
500g of venison mince 2 cloves of chopped garlic 1Tbsp chopped parsley 1 Tbsp chopped marjoram 1/4 cup Almond Meal ½ Tbsp lemon zest 1 Tbsp Moroccan spice rub
Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through. We made them on the grill. Serve with spinach salad.