Italian Beef Rissoles With Fresh Tomato Salsa

Total Time: 25 mins Preparation Time: 18 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 750 g beef mince
• 3/4 cup wheat germ
• 150 g chargrilled red capsicums, drained, thinly sliced
• 1/4 cup pitted kalamata olive, thinly sliced
• 1/4 cup finely shredded basil
• 3 garlic cloves, crushed
• 1 egg, lightly whisked
• 1 red onion, halved, finely chopped (reserve the other half for the salsa)
• salt, to taste
• fresh ground pepper, to taste
• 3 medium ripe tomatoes, coarsely chopped
• 1 medium yellow capsicum, cored, seeded and finely chopped
• 3 teaspoons light olive oil
• 1 1/2 tablespoons finely shredded fresh basil, extra
• 1/2 reserved onion, chopped
• 180 g baby spinach leaves

Recipe

• 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.