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Surf and turf rissole traybake recipe
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Succulent prawns, savory jumbo rissoles, and crispy potato wedges - a modern twist on a classic retro dinner.
Ingredients:
  • 27.30 gm olive oil
  • 1 small brown onion, finely chopped
  • 750g beef mince
  • 25g (1/2 cup) panko breadcrumbs
  • 1 egg, lightly whisked
  • 24.40 gm Worcestershire sauce
  • 400g frozen potato wedges
  • 300g green prawns, peeled and deveined
  • 150ml pouring cream
  • 1 tsp Chicken Stock Powder
  • 200g green beans, steamed
  • 20.00 ml chopped fresh chives
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Warm 2 tsp of oil in a spacious frying pan over medium heat. Sauté the onion, stirring regularly, for 3 minutes until tender. Then, move the onions to a sizeable bowl and let them cool.
  • Combine the beef, breadcrumbs, egg, and sauce in a bowl. Season to taste. Mix well with dampened hands until fully blended. Divide the mixture into 4 equal parts and shape each into 9cm diameter patties.
  • Spread out the potato wedges evenly on a spacious baking tray before sliding them into the oven.
  • Heat 2 tsp of oil in a pan over medium heat. Cook the rissoles for 3 minutes on each side, or until nicely browned. Transfer to the tray with the wedges and bake for 25 minutes.
  • While the rissoles bake, warm up the remaining 2 teaspoons of oil in a pan over medium-high heat. Add prawns and cook for 2 minutes until lightly golden. Transfer the prawns to a plate and set aside. Lower the heat to low, then add garlic to the pan and cook for 30 seconds until fragrant. Pour in cream and stock powder, bring it to a simmer while stirring and scraping the bottom of the pan with a wooden spoon. Return the prawns to the pan, increase the heat to medium, and cook for an additional 2 minutes until the prawns are cooked through.
  • Place the steamed beans on the tray. Top the rissole with prawns, pour the creamy sauce over them, and sprinkle with chives. Serve with steamed beans and lemon wedges.

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