Baked tomato & cheese rissoles with vegetables
Baked tomato & cheese rissoles with vegetables
INGREDIENTS
500g beef mince
4 rashers rindless bacon, finely chopped
1 small potato, grated, drained
1 small onion, grated
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon chopped parsley
2 tablespoons Bertolli olive oil
4 potatoes, peeled, cut into small chunks, par-boiled
400g pumpkin, cut into small chunks
1 tomato, sliced
½ cup grated mozzarella cheese
½ cup basil leaves
METHOD
- Preheat oven to hot, 200°C.
- In a bowl, combine mince, bacon, potato, onion, egg, sauce and parsley. Season to taste. Form into 8 even-sized rissoles. Chill for 20 minutes.
- Brush base of a large baking dish with oil. Arrange rissoles in pan. Surround with potatoes and pumpkin. Drizzle with remaining oil. Season to taste.
- Bake for 20 minutes. Place a slice of tomato on each rissole and sprinkle with cheese. Bake for a further 10-15 minutes. Serve scattered with basil leaves.
TOP TIP- Chicken or lamb mince are great alternatives to beef. If you like, you can also substitute the grated potato in the rissole mixture with zucchini or carrot.
More delicious recipes in this week's
Woman's Day, on sale August 10, 2009.
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