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Beef Recipe | Cheesy Rissoles with Wedges

3h ago
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Watch Hayden Quinn and Kate Waterhouse cook up cheesy beef rissoles with mixed potato wedges. Simple and delicious! For more recipes visit http://www.BeefandLamb.com.au Recipe Prep time: 25 mins Cook time: 35 mins Serves: 4 Ingredients 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 400g cherry tomatoes on the vine 2 bunches broccolini Greek yoghurt, to serve Method 1. Preheat oven to 180oC (fan forced) and place a baking tray lined with 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 up to 30 minutes. 3. 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. 4. 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. 5. 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.