Beef rissoles

Ingredients

500g Premuim Beef Mince

1 diced red onion

3 cloves minced garlic

1/2 cup cooked quinoa

1 small zucchini grated

1 small carrot grated

1/4 cup finely chopped basil and parsley

Salt/pepper

1 egg whisked

1 Tblspn worcestershire sauce

2 Tblspns tomato sauce

For the Salad:

1 bag of baby rocket leaves

1 cup of mixed sized and coloured tomatoes sliced

1 peach

1/2 cucumber sliced

Basil leaves

Balsamic glaze

Salt/pepper

Cooking Instructions

For the rissoles:

Heat a pan with some olive oil to medium heat and add in your diced onion, garlic, carrot and zucchini and cook for about 5 minutes until softened. Turn off the heat and let cool. Once cooled add all your rissole ingredients to a bowl and mix thoroughly. Be generous with the salt and pepper. Using wet hands form rissoles into balls and squish down to make them slightly flattened.This should make 10-14 rissoles depending on what size you make them. Heat a grill pan or fry pan with some olive oil on a medium heat and cook for about 5 minutes per side. You will need to do this in 2-3 batches.

For the salad:

Slice your peach and heat a small bit of olive oil in a pan on a medium heat. Once your pan is hot grill your sliced peaches for 2 minutes on each side. Get a large salad bowl and arrange all your other ingredients, top with grilled peaches, fresh basil leaves,salt + pepper and drizzle over some balsamic glaze.