Italian beef rissoles with fresh tomato salsa

Italian beef rissoles with fresh tomato salsa

Ingredients (4 servings):

  • 750g beef mince
  • 55g (¾ cup) fresh breadcrumbs (made from day-old bread)
  • 150g bought chargrilled capsicum (bell pepper), drained, thinly sliced
  • 40g (¼ cup) pitted olives, thinly sliced
  • ¼ cup finely shredded fresh basil
  • 1 garlic clove, crushed
  • 1 egg, lightly whisked
  • 1 red onion, halved, finely chopped
  • Salt & freshly ground black pepper
  • 2 medium ripe tomatoes, coarsely chopped
  • 2 teaspoons extra light olive oil
  • 1 tablespoon finely shredded fresh basil, extra
  • 1 x ±120g pkt salad leaves



  1. Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl. Season with salt and pepper.
  2. Divide the mince mixture into 8 equal portions and shape into 5cm patties.
  3. Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate.
  4. Meanwhile, combine tomato, oil, extra basil and remaining onion in a bowl. Taste and season with salt and pepper.
  5. Divide the salad leaves among serving plates.
  6. Top with rissoles and salsa.
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