Beef Rissoles with Veggies and Spanish Mayo

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss kumara and carrot on prepared tray with a drizzle of oil, salt and first measure of rissole spice mix. Cook for 25 minutes. While kumara is cooking slice first measure of courgette 0.5cm.
2. When 5 minutes cook time remains, add courgette to tray with veggies, until golden and tender. Turn once during cooking. Toss spinach and feta (if using) through veggies and season.
3. Grate second measure of courgette and finely dice onion. Place in a large bowl with remaining beef rissole ingredients and mix well to combine. Using a 1/4 cup measure, shape into balls then flatten into 1cm-thick rissoles.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook rissoles for 2-3 minutes each side, until golden brown and cooked through.
5. Set aside covered to keep warm. While rissoles are cooking, in a small bowl mix sofrito and mayonnaise (is using).
6. To serve, divide veggies and rissoles between plates and top with sofrito mayonnaise (if using).