Italian beef rissoles with fresh tomato salsa

Ingredients

  • 450g beef mince
  • 55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
  • 150g bought chargrilled capsicum, drained, thinly sliced
  • 40g (1/4 cup) pitted kalamata olives, thinly sliced
  • 1/4 cup finely shredded fresh basil
  • 1 garlic clove, crushed
  • 1 egg, lightly whisked
  • 1 red onion, halved, finely chopped
  • Salt & freshly ground black pepper
  • 2 medium ripe tomatoes, coarsely chopped
  • 2 tsp extra light olive oil
  • 1 tbs finely shredded fresh basil, extra
  • 1 x 120g pkt baby mesclun salad leaves

Notes

  1. Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl. Season with salt and pepper. Divide the mince mixture into 8 equal portions and shape into 5cm patties.
  2. Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate.
  3. Meanwhile, combine tomato, oil, extra basil and remaining onion in a bowl. Taste and season with salt and pepper.
  4. Divide the salad leaves among serving plates. Top with rissoles and salsa. Serve with crisp garlic lemon potatoes.