Name: Baked tomato and cheese rissoles with vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
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

Baked tomato and cheese rissoles with vegetables

A yummy alernative to meatballs.

Serves 4

Prep

25M

Cook

35M

Total

Skip to Recipe

A juicy alternative to meatballs, these baked tomato and cheese rissoles will be a hit.

VARIATIONS Chicken or lamb mince are great alternatives to beef. Substitute grated potato in rissole mixture for zucchini or carrot.

Looking for more rissole recipes?

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

Preheat oven to hot, 200° C. Using half oil, lightly oil a large baking dish.

In a bowl, combine mince, bacon, grated potato, onion, egg, sauce and parsley. Season. Form into 8 even rissoles. Chill 20 minutes.

Arrange rissoles in baking dish. Surround with potato chunks and pumpkin chunks. Drizzle with remaining oil. Season.

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.

baked rissoles — *(Credit: Rob Shaw/@aremediasyndication.com.au)*

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Ingredients

Method

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