Dukkah rissoles

Dukkah is an ancient Egyptian nut/spice mix. It works great, instead of breadcrumbs on rissoles.


  • 25g hazelnuts
  • 25g almonds
  • 25g sesame seeds
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • Salt & pepper (to taste)
  • 400g Beef mince
  • 1 onion (finely chopped)
  • 2 cloves of garlic (grated)
  • small bunch of parsley


In a frying pan, toast the hazelnuts, almonds, sesame seeds, cumin, coriander and fennel seeds, for several minutes.

Put all the nuts and spices into a food processor and blitz to a breadcrumb type consistency. Season well.

Put the mix onto a plate.

In a bowl, mix together the mince, onion, garlic and parsley.

Divide into 4 equal pieces, roll each into a firm ball and slightly flatten into a burger shape.

Push each rissole into the nut mix, coating all sides.

Heat a little groundnut oil in a frying pan, and fry the rissoles, on a low heat for 5 minutes on each side.

Ensure the rissoles are cooked right through, before serving with salad

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