Wednesday, November 24, 2010
Beef, feta and green onion rissoles recipe
Ingredients (serves 4)
750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve
Method
1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.
2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.
3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.
4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.
750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve
Method
1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.
2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.
3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.
4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.
