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Ingredients Jump to Instructions ↓

  1. 750 g beef mince

  2. 3/4 cup wheat germ

  3. 150 g chargrilled red capsicums , drained, thinly sliced

  4. 1/4 cup pitted kalamata olive , thinly sliced

  5. 1/4 cup finely shredded basil

  6. 3 garlic cloves , crushed

  7. 1 egg , lightly whisked

  8. 1 red onion , halved, finely chopped (reserve the other half for the salsa)

  9. salt , to taste

  10. fresh ground pepper , to taste

  11. 3 medium ripe tomatoes , coarsely chopped

  12. 1 medium yellow capsicum , cored, seeded and finely chopped

  13. 3 teaspoons light olive oil

  14. 1 1/2 tablespoons finely shredded fresh basil , extra

  15. 1/2 reserved onion , chopped

  16. 180 g baby spinach leaves

Instructions Jump to Ingredients ↑

  1. ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.

  2. Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.

  3. TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.

  4. TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Crispy Garlic Lemon Potatoes or your favourite potato dish.

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