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Italian beef rissoles with fresh tomato salsa
Italian beef rissoles with fresh tomato salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate classic beef rissoles with smoky chargrilled capsicum and briny olives for a gourmet twist.
Ingredients:
  • 750g beef mince
  • 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
  • 150g bought chargrilled capsicum, drained, thinly sliced
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 62.50 ml finely shredded fresh basil
  • 1 egg, lightly whisked
  • 1 red onion, halved, finely chopped
  • Salt & freshly ground black pepper
  • 2 medium ripe tomatoes, coarsely chopped
  • 9.20 gm extra light olive oil
  • 20.00 ml finely shredded fresh basil, extra
  • 1 x 120g pkt baby mesclun salad leaves
  • Crisp garlic lemon potatoes, to serve (see related recipe)
Instructions:
  • In a large bowl, mix together beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg, and half of the onion. Season generously with salt and pepper. Divide the mixture into 8 equal portions and shape them into 5cm patties.
  • Preheat a barbecue plate or large non-stick frying pan over medium heat. Cook the patties for 4 minutes on each side until they are beautifully browned and cooked through. Remove them to a plate.
  • In a bowl, mix together tomato, oil, extra basil, and the rest of the onion. Adjust seasoning with salt and pepper to taste.
  • Place a generous portion of salad leaves on each serving plate. Add the rissoles and salsa on top. Accompany with flavorful garlic lemon potatoes.

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