Beef and Hidden Vegetable Rissoles
SERVES 4 PREP 30 MINUTES (PLUS 30 MINUTES REFRIGERATION) COOK 20 MINUTES
2 cups chopped leftover cooked vegetables (see notes) 600g lean beef mince 1 egg, lightly beaten 2 tablespoons salt-reduced barbecue sauce, plus extra to serve 2 teaspoons wholegrain mustard 1 garlic clove, crushed 1¹⁄³ cups fresh wholemeal breadcrumbs 2 tablespoons extra virgin olive oil Apple and Grape Salad 80g mixed salad leaves 100g reduced-fat tasty cheese, cut into 1cm cubes 1 cup green grapes 1 small pink lady apple, cut into thin wedges 2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar
1 Place vegetables in a food processor. Process until very finely chopped. Transfer to a large bowl. Add mince, egg, barbecue
sauce, mustard, garlic and breadcrumbs. Season with salt and pepper. Mix well to combine. Shape mixture into 12 patties. Place on a baking paper-lined tray. Cover. Refrigerate for 30 minutes (see notes). 2 Heat oil in a large frying pan over medium heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through. 3 Meanwhile, make Apple and Grape Salad Place salad leaves, cheese, grapes and apple in a bowl. Whisk oil and vinegar in a small jug. Season with salt and pepper. Drizzle dressing over salad. Gently toss to combine. 4 Serve rissoles with salad and extra barbecue sauce. NUTRITION: (per serve) 2830kj; 36.1g fat; 10.5g sat fat; 45.3g protein; 40.1g carbs; 6.2g fibre; 144mg chol; 761mg sodium.