Recipe
Cheesy rissoles with potato wedges and vegetables
- Serves 4
- Prep Time 25 mins
- Cooking Time 35mins
Ingredients
- Serves 4
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Method
- Preheat oven to 180⁰C (fan forced) and place a baking tray lined with baking paper in to heat up.
- 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 up to 30 minutes.
- Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes.
- Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini.
- Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt.
Tips
- These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking.
- Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.