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Rissoles on a stick with roast capsicum salad
Rissoles on a stick with roast capsicum salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 2 x 175g pkts vine sweet minicaps (baby capsicum)
  • Olive oil spray
  • 6 cloves garlic, unpeeled
  • 500g beef mince
  • 41.60 gm tomato sauce
  • 20.00 ml finely chopped fresh parsley
  • 1.25 gm ground ginger
  • Salt & freshly ground pepper, to taste
  • 9.20 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • 100g pitted black olives, halved
  • 75g baby rocket leaves
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220°C. Remove the tops from the mini caps, halve them lengthways, and remove any seeds. Place them along with whole garlic cloves in a small roasting pan. Spray with olive oil and roast for 20 minutes, or until tender. Allow to cool slightly.
  • Prepare the beef mince, sauce, parsley, ginger, salt, and pepper in a bowl, and mix thoroughly using your hands. Shape the mixture into 8 portions and roll into sausage shapes, then thread onto skewers. Refrigerate for 15 minutes. Cook in a large non-stick frying pan over medium heat, turning occasionally, for roughly 8 minutes until golden brown and fully cooked.
  • Cut mini cap pieces in half and place in a large bowl. Extract garlic paste from cloves and add to the bowl along with olive oil, vinegar, and olives. Mix thoroughly. Add rocket leaves, toss gently, and season to your liking. Serve skewers with the salad and lemon wedges.

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