Beef and Hid­den Veg­etable Rissoles

Super Food Ideas - - CONTENTS -


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.

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