Beef Rissoles with Wedges and Basil Feta Whip

Beef Rissoles with Wedges and Basil Feta Whip

Ready in 40 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 20, 2019.



  • 400g potatoes
  • 1 bunch baby carrots

Beef Rissoles

  • ½ brown onion
  • 1 pack beef mince
  • 1 pack rissole spice mix
  • 1 egg yolk
  • 1 pack rissole sauce

Basil Feta Whip

  • 1 bunch basil, chopped
  • 50g feta cheese
  • 2 Tbsp boiling water


  • ½ lettuce
  • ½ pack cherry tomatoes
  • 1 pack raspberry balsamic dressing


  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.

Nutritional Information

Energy 2183 kj
522 kcal
Protein 28.7g
Carbohydrate 36.5g
Fat 28.0g