Beef Rissoles with Wedges and Basil Feta Whip
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Wedges
- 800g potatoes
- 1 bunch baby carrots
Beef Rissoles
- 1 brown onion
- 1 pack beef mince
- 1 pack rissole spice mix
- 1 egg
- 1 pack rissole sauce
Basil Feta Whip
- 1 bunch basil, chopped
- 100g feta cheese
- 3 Tbsp boiling water
Salad
- ½ lettuce
- 1 pack cherry tomatoes
- 1 pack raspberry balsamic dressing
Steps
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Prep and cook wedges Preheat BBQ grill to medium-high (if using). Preheat oven to 220oC. Cut potatoes into wedges, then toss on a lined oven tray with carrots and a drizzle of oil. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
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Make rissoles Finely dice onion. Combine all beef rissole ingredients with 1 tsp of salt in a bowl. Use a cup measure to scoop out mixture, roll into balls and flatten into rissoles, about 2cm thick.
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Cook rissoles Heat a drizzle of oil in a fry-pan on high heat. Cook rissoles in batches, for about 4 minutes each side, or until cooked through. Alternatively, cook on BBQ. Set aside.
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Make feta whip Whisk together all basil feta whip ingredients in a bowl, until smooth.
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Prep salad Thinly slice lettuce and cut cherry tomatoes in half. Toss in a bowl with dressing and season.
Nutritional Information
Energy |
2515 kj 601 kcal |
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Protein | 34.3g |
Carbohydrate | 41.8g |
Fat | 32.1g |