Recipe

GREEK-STYLE RISSOLES WITH QUKES® BABY CUCUMBER SALAD

4
Serves
15 MINS
Prep Time
15 MINS
Cook Time
13
Ingredients

Ingredients

  • 200g Qukes® baby cucumbers, chopped
  • 200g Sweet Solanato™ Tomatoes, halved lengthways
  • 1 baby cos heart, sliced
  • 100g soft feta, broken
  • 1/4 cup greek dressing
  • crusty bread to serve

rissoles

  • 20 Solanato™ tomatoes, halved lengthways
  • 700g beef mince,
  • 3/4 cup grated tasty cheddar cheese,
  • 3 green onions, finely chopped
  • 1 egg, lightly beaten
  • 1/2 cups dried panko breadcrumbs,
  • 1 tbsp dried oregano,

Method

  1. To make rissoles, combine mince, cheese, onions, egg, breadcrumbs and oregano in a large bowl. Season with salt and pepper. Mix well to combine.
  2. Using a 1/4-cup mixture per rissoles, shape into rounds, 6cm in diameter. Press 2 Solanato™ tomato halves cut-side up into the top of each rissole.
  3. Heat a well-greased non-stick frying pan over a medium heat. Cook rissoles in 2 batches, for 3 minutes on each side, or until golden. Transfer to a baking tray, tomato side up. Transfer to the oven and cook a further 8 minutes or until cooked through.
  4. Combine Qukes®, Solanato™ tomatoes, cos and feta. Spoon over dressing, toss gently to combine.
  5. Serve the rissoles with salad and crusty bread if desired.
Tip: Rissoles are delicious served with barbecue sauce or tzatziki.