Beef Rissoles with Wedges and Basil Feta Whip

Steps

1. 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.
2. 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
3. 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.
4. Make feta whip Whisk together all basil feta whip ingredients in a bowl, until smooth.
5. Prep salad Thinly slice lettuce and cut cherry tomatoes in half. Toss in a bowl with dressing and season.