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
- 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.