Cheesy Beef Rissoles with Potato Bites and Avocado Salad

Cheesy Beef Rissoles with Potato Bites and Avocado Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 20, 2019.


Potato Bites

  • 800g potatoes

Beef Rissoles

  • 1 courgette
  • 1 pack beef mince
  • 1 clove minced garlic
  • ¾ cup breadcrumbs
  • 1 egg
  • 2 tsp GF soy sauce
  • 1 cup grated cheese

Avocado Salad

  • 1 avocado
  • 1 tomato
  • ½ lettuce

To Serve

  • 1 pack tomato relish


  1. Prep and cook potato bites Preheat oven to 230°C. Dice potatoes 2cm, then toss on a lined oven tray with a drizzle of oil. Season and cook for about 25 minutes, until golden and tender.
  2. Prep rissoles Grate courgette. Place in a bowl with all remaining rissole ingredients (except cheese) and ½ tsp salt. Mix well using clean hands. Use a ¼ cup measure to scoop out mixture and damp hands to shape into rissoles, about 1.5cm thick.
  3. Cook rissoles Heat a drizzle of oil in a fry-pan on medium heat. Cook rissoles in 2 batches, for about 3 minutes each side, or until browned. Transfer rissoles to a second lined oven tray and sprinkle with cheese. Place tray on middle oven rack and cook for 5-7 minutes, until cheese is golden and rissoles are cooked through.
  4. Make salad Dice avocado and tomato 2cm and roughly chop lettuce. Toss in a bowl with a drizzle of vinegar and oil and season. Balsamic vinegar would go well with this dish.

Nutritional Information

Energy 2374 kj
567 kcal
Protein 29.4g
Carbohydrate 28.5g
Fat 40.1g