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Beef rissoles with sweet potato wedges
Beef rissoles with sweet potato wedges
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Savor summer evenings with simple, flavorful beef rissoles using only six ingredients.
Ingredients:
  • 500g lean beef mince
  • 1 small brown onion, finely chopped
  • 125.00 ml fresh wholegrain breadcrumbs
  • 82.50 ml red tomato chutney
  • 1kg orange sweet potato, peeled, cut into 1cm-thick wedges
  • Olive oil cooking spray
  • 80g mixed baby salad leaves
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 210ºC/190ºC fan-forced. In a bowl, mix together the mince, onion, breadcrumbs, and half of the chutney. Season with salt and pepper. Form the mixture into twelve 2cm-thick rissoles. Refrigerate for 15 minutes, covered with plastic wrap, on a tray before cooking.
  • Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with parchment paper. In a bowl, toss sweet potato with salt, pepper, and oil until well coated. Spread wedges on the trays. Bake for 25-30 minutes, turning halfway through, until golden and tender. Then lower oven temperature to 180°C/160°C fan-forced.
  • Preheat a greased barbecue plate over medium heat. Cook rissoles, flipping frequently, until golden brown, about 6 to 8 minutes. Transfer the rissoles to a baking tray lined with parchment paper and bake in the oven for 10 minutes until fully cooked.
  • In a large bowl, gently mix salad leaves with oil until well combined. Serve rissoles with sweet potato wedges, salad, and remaining chutney.

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