Cheesy Beef Rissoles with Potato Bites and Avocado Salad
Ready in 40 minutes
• Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Potato Bites
- 800g potatoes
Beef Rissoles
- 1 courgette
- 1 pack beef mince
- 1 clove minced garlic
- ¾ cup panko breadcrumbs
- 1 egg
- 2 tsp soy sauce
- 1 cup cheese, grated
Avocado Salad
- 1 avocado
- 1 tomato
- ½ lettuce
To Serve
- 1 pack tomato relish
Steps
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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.
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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.
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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.
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Make salad Dice avocado and tomato 2cm, then 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 |
2611 kj 624 kcal |
---|---|
Protein | 32.4g |
Carbohydrate | 35.0g |
Fat | 42.1g |