BBQ Beef Rissoles

Steps

1. Prep veggies Preheat BBQ hot plate to medium-high (if using). Preheat oven to 220°C. Cut kumara and first measure of onion into 1cm wedges. Peel and cut carrots into 1 x 4cm batons.
2. Cook veggies Toss all veggies on a lined oven tray with a drizzle of oil, first measure of rissole spice mix and ½ tsp salt. Cook for 25 minutes, until golden and tender. Turn once during cooking.
3. Make rissoles Grate courgette and finely dice second measure of onion. Place in a large bowl with remaining beef rissoles ingredients. Mix well. Using a heaped tablespoon measure, shape mixture into balls, then flatten to 1cm-thick rissoles.
4. Cook rissoles Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook rissoles for 2-3 minutes each side, until golden brown and cooked through. Set aside, covered. Alternatively, use your BBQ hot plate as per method.
5. Make BBQ mayo In a small bowl, mix BBQ sauce and mayonnaise. For the fussy foodies serve plain mayo.
6. Serve veggies and rissoles topped with BBQ mayo.