Beef Rissoles with Garlic Wedges and Basil Feta Whip

Beef Rissoles with Garlic Wedges and Basil Feta Whip

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 12, 2017.

Alternatively, cook rissoles on the BBQ grill or hot plate for 2-3 minutes each side, until cooked through.


Ingredients

Beef Rissoles

  • 300g beef mince
  • 2 teaspoons rissole spice mix
  • ½ brown onion, finely diced
  • 1 egg
  • ¼ cup fine breadcrumbs
  • ½ teaspoon salt
  • 1 tablespoon tomato sauce
  • ½ tablespoon Worcestershire sauce
  • 1-2 tablespoons chopped parsley leaves and stalks

Garlic Wedges

  • 400g potatoes cut into 1.5cm wedges
  • 1 carrot, cut into 1.5 x 5cm sticks
  • ½ teaspoon garlic salt

Basil Feta Whip

  • 2 tablespoons basil leaves, roughly chopped
  • 50g feta cheese, crumbled
  • 1 tablespoon boiling water

Salad

  • ½ cos lettuce
  • ¼ red onion
  • ½-1 Lebanese cucumber
  • ½ punnet cherry tomatoes
  • 20g 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 cook, mix together all rissole ingredients in a large bowl and season with pepper. Use a cup measure to scoop out mixture, then roll into balls and flatten into rissoles, about 2-cm thick.
  3. Heat a drizzle of oil in a large fry-pan on high heat and cook rissoles 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. 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 2486 kj
594 kcal
Protein 35.3g
Carbohydrate 37.3g
Fat 32.9g