Ingredients:
750 g beef mince
3/4 cup wheat germ
150 g chargrilled red capsicums, drained, thinly sliced
1/4 cup pitted kalamata olives, thinly sliced
1/4 cup finely shredded basil
3 garlic cloves, crushed
1 eggs, lightly whisked
1 red onions, 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 capsicums, cored, seeded and finely chopped
3 teaspoons light olive oil
1 1/2 tablespoons finely shredded fresh basil, extra
1/2 reserved onions, chopped
180 g baby spinach leaves
Directions:
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.
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.
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.
TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes or your favourite potato dish.
Servings: 6
Time preparation: 18 min.
Time total: 25 min.