Beef Rissoles with Wedges, Summer Salad and Honey Mustard Aioli

Beef Rissoles with Wedges, Summer Salad and Honey Mustard Aioli

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 31, 2016.
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Perfect on the BBQ

Ingredients

WEDGES

  • 800g roasting potatoes, scrubbed and cut into 1cm-thick wedges

BEEF RISSOLES

  • 600g beef mince
  • 1/2 red onion, finely diced
  • 1 1/2 tablespoons beef patty spice mix
  • 1/2 teaspoon salt
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce

SUMMER SALAD

  • 1 capsicum
  • 2 tomatoes
  • 1 Lebanese cucumber
  • 30g Kalamata olives
  • 1 cos lettuce
  • 1/2 red onion
  • 100g honey mustard aioli, to serve

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
  2. Toss potato wedges with a drizzle of olive oil on prepared tray. Season with salt and roast for 25–30 minutes, or until golden and cooked through. Turn once during cooking.
  3. In a large bowl, mix all beef rissole ingredients together using clean hands and season with pepper. Using a ¼ cup, measure out mixture and shape into 1cm-thick patties. Heat a drizzle of oil in a large fry-pan (preferably non-stick), on low to medium heat. Cook rissoles, in batches, for 3–4 minutes each side, until golden and cooked through. Wipe frypan out between batches. Alternatively, cook on BBQ hot plate.
  4. While the potatoes and rissoles cook, prepare the salad. Remove core and seeds from capsicum; roughly dice capsicum, tomatoes, cucumber and olives (if using); slice lettuce; finely slice red onion. Combine all salad ingredients in a large bowl with a drizzle of extra-virgin olive oil.
  5. Divide rissoles and wedges between plates. Serve summer salad on the side and top with a dollop of honey mustard aioli.

Nutritional Information

Energy 2453 kj
586 kcal
Protein 37.3g
Carbohydrate 36.6g
Fat 31.7g