30 mins
2
All Year

Looking for a new dinner recipe to impress the guests? Try our Beef Rissoles with Garlic Veggies which not only tastes amazing but packs in some veg too!

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.

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