BAKED TOMATO & CHEESE RISSOLES WITH VEGETABLES SERVES
4 PREP 25 MINS + CHILLING COOK 35 MINS
• 2 tbsp olive oil
• 500g beef mince
• 4 rindless bacon rashers, finely chopped
• 1 potato, grated, squeezed of excess moisture
• 1 small onion, grated
• 1 egg, lightly beaten
• 1 tbsp Worcestershire sauce
• 1 tbsp finely chopped parsley
• 4 potatoes, peeled, parboiled, chunks
• 400g butternut pumpkin, seeded, peeled, chunks
• 1 tomato, sliced
• ½ cup grated mozzarella
• ½ cup basil leaves
1 Preheat oven to 200°C. Drizzle half the oil over a large baking dish.
2 In a bowl, combine mince, bacon, potato, onion, egg, sauce and parsley. Season to taste. Form into 8 even-sized rissoles. Chill 20 mins.
3 Arrange rissoles in baking dish. Surround with extra potato chunks and pumpkin chunks. Drizzle with remaining oil. Season to taste.
4 Bake 20 mins. Place tomato slice on each rissole and sprinkle with cheese. Bake a further 10-15 mins. Serve scattered with basil leaves.
TIP Try chicken or lamb mince instead of beef, and zucchini or carrot instead of grated potato in rissole mixture.