Ingredients
2 tbsp olive oil
500g minced beef
4 rindless bacon rashers, finely chopped
1 potato, grated, squeezed of excess moisture
1 small onion, grated
1 egg, lightly beaten
1 tbsp worcestershire sauce
1 tbsp finely chopped parsley
4 potatoes, peeled, parboiled, chunks
400g butternut pumpkin, seeded, peeled, chunks
1 tomato, sliced
½ cup grated mozzarella
½ cup basil leaves
Method
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Preheat oven to hot, 200° C. Using half oil, lightly oil a large baking dish.
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In a bowl, combine mince, bacon, grated potato, onion, egg, sauce and parsley. Season. Form into 8 even rissoles. Chill 20 minutes.
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Arrange rissoles in baking dish. Surround with potato chunks and pumpkin chunks. Drizzle with remaining oil. Season.
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Bake 20 minutes. Place a slice of tomato on each rissole, sprinkle with cheese. Bake a further 10-15 minutes. Serve scattered with basil leaves.
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