Cheesy beef rissoles with potato wedges and steamed vegetables

Cheesy beef rissoles with potato wedges and steamed vegetables


Preparation Time: Cook Time:

Ingredients / serves 4

  • 800 g Lean beef mince
  • 1 Onion, finely chopped
  • 1 clove Garlic, crushed
  • 2 tbsp Olive oil, plus extra for brushing
  • 60 g (1/2 cup) finely grated reduced fat cheddar or tasty cheese
  • 2 Medium zucchini, finely grated and squeezed to remove excess liquid
  • 2 tbsp Finely chopped parsley
  • 1 Sweet potato, peeled, halved and cut into wedges
  • 2 Potatoes, peeled and cut into wedges
  • Steamed veg, such as snow peas, mini corn cobs and carrots, to serve

Method

1.
Preheat oven to 180oC (fan forced) and put a baking tray lined with al foil and baking paper in to heat up.
2.
Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for 30 minutes.
3.
brush the sweet potato and potatoes wedges with oil, put on the preheated baking try and bake for 30 minutes.
4.
Preheat grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Serve accompanied by the baked wedges and steamed vegetables.

Essential Tips

  • These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking.

ACTIVITY

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Cheesy beef rissoles with potato wedges and steamed vegetables

Cheesy beef rissoles with potato wedges and steamed vegetables
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From The Community

Janelle Evans-Mcleod
Mar 15, 2017 #

These were quick and easy to make. Next time I make them however, I will "change up" the spices as they weren't flavoursome enough for my partner and I as they were. Nice enough though, my children enjoyed them and there were no leftovers! :)

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