Recipe

Cheesy rissoles with beetroot salad

These double cheese-topped rissoles are served with a delicious beetroot salad, brought to you by recipes+

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Read this next

Ingredients

Cheesy rissoles with beetroot salad
  • 100 gram feta
  • 1/2 cup coarsely grated mozzarella cheese
  • 8 beef rissoles, slightly flattened
  • cooking oil spray
  • 3 rindless bacon rashers, chopped
  • 150 gram green beans, topped, cut in half crosswise
  • 60 gram baby spinach leaves
  • 1 small red onion, halved, thinly sliced
  • 1 1/2 tablespoon vegetable or rice bran oil
  • 1 1/2 tablespoon balsamic vinegar
  • 3 teaspoon horseradish cream
  • 400 gram can whole baby beetroot, drained, quartered

Method

Cheesy rissoles with beetroot salad
  • 1
    Cover a baking tray with foil. Preheat oven grill to high. Using a fork, mash half the feta roughly. Add mozzarella: stir to combine. Spray rissoles with oil.
  • 2
    Heat a large frying pan over moderate heat. Cook rissoles for 8 minutes each side or until cooked. Transfer to prepared tray. Top with feta mixture; cook under grill for 2 minutes or until cheese melts.
  • 3
    Wipe pan clean. Heat over moderate heat. Cook and stir bacon for 2-3 minutes or until crisp. Cook beans in a saucepan of boiling water for 3 minutes or until bright green. Drain; refresh under cold water. Drain: place in a large bowl.
  • 4
    Add bacon, spinach, remaining crumbled feta, onion, oil, vinegar and horseradish to beans; toss to combine. Spoon salad onto plates. Top with beetroot and rissoles. Serve at once.

Notes

If horseradish cream is unavailable, use 1 clove garlic, crushed. You can cook rissoles on a preheated barbecue plate (with lid). Top rissoles with fetta mixture, close lid and cook for 2-3 minutes or until cheese melts.

The Latest from Food To Love