Ingredients
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750g beef mince
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55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
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150g bought chargrilled capsicum, drained, thinly sliced
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40g (1/4 cup) pitted kalamata olives, thinly sliced
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1/4 cup finely shredded fresh basil
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1 garlic clove, crushed
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1 egg, lightly whisked
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1 red onion, halved, finely chopped
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Salt & freshly ground black pepper
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2 medium ripe tomatoes, coarsely chopped
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2 teaspoons extra light olive oil
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1 tablespoon finely shredded fresh basil, extra
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1 x 120g pkt baby mesclun salad leaves
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Crisp garlic lemon potatoes, to serve (see related recipe)
Method
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1Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl. Season with salt and pepper. Divide the mince mixture into 8 equal portions and shape into 5cm patties.
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2Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate.
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3Meanwhile, combine tomato, oil, extra basil and remaining onion in a bowl. Taste and season with salt and pepper.
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4Divide the salad leaves among serving plates. Top with rissoles and salsa. Serve with crisp garlic lemon potatoes.
Source: taste.com.au
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