Beef Rissoles with Garlic Wedges and Basil Feta Whip

Beef Rissoles with Garlic Wedges and Basil Feta Whip

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 12, 2017.
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Alternatively, cook rissoles on the BBQ grill or hot plate for 2-3 minutes each side, until cooked through.

Ingredients

Garlic Wedges

  • 800g potatoes, scrubbed and cut into 1.5cm wedges
  • 1 bunch baby carrots, ends trimmed
  • 1 teaspoon garlic salt

Beef Rissoles

  • 600g beef mince
  • 1½ tablespoons rissole spice mix
  • 1 brown onion, finely diced
  • 1 egg
  • ½ cup fine breadcrumbs
  • 1 teaspoon salt
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2-3 tablespoons chopped parsley leaves and stalks

Basil Feta Whip

  • 3 tablespoons basil leaves, roughly chopped
  • 100g feta cheese, crumbled
  • 3 tablespoons boiling water

Salad

  • ½ cos lettuce
  • ½ red onion
  • ½ telegraph cucumber
  • ½ punnet cherry tomatoes
  • 40g raspberry balsamic dressing

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Toss potato wedges and carrots on prepared tray with a drizzle of oil and garlic salt. Season with pepper and roast for about 25 minutes, until golden and tender. Turn once during cooking.
  2. While potato wedges and carrots cook, mix together all rissole ingredients in a large bowl and season with pepper. Use a 1/3 cup measure to scoop out mixture, then roll into balls and flatten into rissoles, about 2cm-thick.
  3. Heat a drizzle of oil in a large fry-pan on high heat and cook rissoles, in batches, for 2-3 minutes each side, until cooked through.
  4. While rissoles cook, whisk together basil feta whip ingredients in a shallow bowl until smooth. Set aside.
  5. While veggies and rissoles cook, prepare salad. Shred cos lettuce; thinly slice red onion and cucumber; cut cherry tomatoes in half. Toss all in a large bowl with raspberry balsamic dressing and season to taste.
  6. To serve, load garlic wedges, carrots and beef rissoles onto plates. Drizzle with basil feta whip and serve salad on the side.

Nutritional Information

Energy 2682 kj
641 kcal
Protein 37.4g
Carbohydrate 40.9g
Fat 35.6g