Who doesn’t love a rissole? They are an Australian staple at any BBQ. This delicious recipe has beef rissoles, served with a grilled sweet potato salad. Make a few extra rissoles and you can make a healthy homemade hamburger for lunch the next day. These rissoles freeze well, so why not make a big batch to have on hand when then next impromptu BBQ is called.
Beef rissoles with sweet potato salad
Cook Time30 mins
- 500 gm minced beef organic/grass fed
- 1 red onion finely chopped
- 1/4 cup rice crumbs
- 1 egg
- sea salt and pepper
- handful fresh parsley
- olive oil for cooking
- 1 medium sweet potato peeled and diced
- 1 cup cherry tomatoes halved
- 1 cup mixed salad leaves
- 1/4 cup feta crumbled
In a large bowl combine the mince, ¾ of the onion, rice crumbs, egg, salt, pepper and half of the parsley. Use your hands to mix everything together and form them into 4 patties.
Heat the olive oil in a frying pan and place the patties in the pan. Cook the patties for 3-5 minutes on each side until they are cooked through.
Meanwhile, bring a saucepan of water to the boil and cook the sweet potato for around 10 minutes, or until they are tender.
Strain the potato from the water and whilst they are still warm stir the feta gently through the potato so that it melts and forms a creamy dressing. Season the potatoes with sea salt, pepper and remaining parsley.
To make the relish add the remaining onion and diced tomato to the pan that the rissoles were cooked in and sauté the tomatoes for a few minutes until they are tender. Season them with a little pepper.
Serve the rissoles topped with the relish and a side of sweet potato and salad leaves.