Beef Rissoles with Garlic Veggies

Method

1. Preheat the oven to 240C. Cut the butternut pumpkin into thin wedges. Place on a baking tray and drizzle with olive oil, season with salt and sprinkle with sesame seeds. Roast for 20-25 minutes.
2. Cut capsicum into chunks and roughly chop the Asian greens. Finely chop the garlic. In a small bowl, combine mayonnaise and soy sauce. Set aside.
3. In a medium bowl, combine beef mine, breadcrumbs, egg, and salt and ½ the garlic. Using damp hands, form heaped spoonful’s of the mixture and flatten to make thick rissoles.
4. In a large frying pan, drizzle olive oil over medium-high heat. Cook the capsicum, bok choy and remaining garlic. Cook until fragrant.
5. In a separate frying pan, drizzle olive oil over medium-high heat. Cook the rissoles until browned.