Beef and Beetroot Rissoles with Haloumi, Horseradish and Mint

I am currently trying to complete operation ‘use-up.’ The removalists are coming in next Monday so I need to have the cupboards bare by then.  A lot of the staples like flour, sugar, rice and pasta are used up enough that I don’t mind throwing the last dregs out. The fridge will be easy to run right down, although there will be a few things like some soy sauce that won’t be used completely. I also have a fairly random jar of creamed horseradish that has been in there a while now, so I thought I’d put that to use in these beef and beetroot rissoles.

What I am not going to be able to completely use up is my spices. I daresay a lot of those will go to The Lovely L, who I’m sure will put good use to them.


Notice the breadcrumbs and egg in this pic? Turns out I didn’t need them. The beetroot adds moisture without making the mix too wet.



If you don’t want pink stained fingers and nails then I’d recommend wearing gloves when peeling and grating the beetroot.



This is the leftover horseradish cream in question. It was really quite mild so if you are using a jar of straight (or even fresh) horseradish then you may want to drop the quantity a little.



I’d recommend mixing any type of rissole, patty or meatball by hand. You just get a better mix through and consistency. If you feel a bit squeamish about it (or have long nails) then just keep the gloves on from grating the beetroot.



You should get 8 small rissoles.



Cook the patties for around 2 to 3 minutes each side, or until just cooked through.


beef and beetroot patties

Delicious eaten straight away as a main meal with some salad and extra grilled haloumi, or these are also a great finger food.


Beef and Beetroot Rissoles

Ingredients – serves 2-3

  • 250g of beef mince
  • 1 tsp of creamed horseradish, sometimes just called horseradish in a jar
  • 120g of beetroot, peeled and grated
  • ¼ cup of grated or crumbled haloumi, about 50g
  • 1 tbs of finely chopped, fresh mint
  • ½ a garlic clove, peeled and finely grated or crushed



  1. In a medium mixing bowl, add all of the ingredients. Season with salt and pepper and mix until well combined.
  2. Make 8 small, handful sized patties out of the mince mix. These can be cooked straight away, or set aside in the fridge for a few hours if preparing in advance.
  3. To cook, heat a frying pan over medium heat and add a splash of olive oil.
  4. Cook the patties for around 2 to 3 minutes each side, or until just cooked through.
  5. Rest for 1 to 2 minutes before serving. Delicious served hot with sides as a main meal or as finger food.


beef and beetroot rissoles



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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. maria s Reply

    oh how interesting. See all the other beetroot “patties” and stuff i see are usually vegetarian so it’s nice to see it with meat!

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