GREEK-STYLE RISSOLES WITH QUKES® BABY CUCUMBER SALAD

• 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,

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.