Italian Beef Rissoles With Fresh Tomato Salsa Recipes

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RISSOLES (ITALIAN STYLE)



Rissoles (Italian Style) image

An old Aussie fav, the rissole, has been given a bit of a bashing. This updated version is one my entire family loved. It was inspired by a recipe seen in an Australian food mag but adapted to my families tastes.

Provided by Calms79

Categories     Meat

Time 25m

Yield 8 Patties, 4 serving(s)

Number Of Ingredients 10

750 g beef mince
3/4 cup fresh breadcrumb (made from day-old bread)
150 g roasted capsicums, thinly sliced (chargrilled peppers)
1/4 cup olive, pitted and thinly sliced (optional)
1/4 cup fresh basil, finely shredded
1 tablespoon mixed Italian herbs
1 garlic clove, crushed
1 egg, lightly whisked
1/2 red onion, finely chopped
salt & freshly ground black pepper

Steps:

  • Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
  • Season with salt and pepper.
  • Divide the mince mixture into 8 equal portions and shape into patties.
  • Preheat a barbecue plate or large non-stick frying pan over medium heat.
  • Add the patties and cook for 5 minutes each side or until brown and cooked through.

Nutrition Facts : Calories 589.7, Fat 39.9, SaturatedFat 15, Cholesterol 186, Sodium 293.1, Carbohydrate 18.2, Fiber 1.9, Sugar 2.9, Protein 37

ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA



Italian Beef Rissoles With Fresh Tomato Salsa image

Tasty rissoles for lovers of Mediterranean ingredients - capsicum, garlic, olives, basil - which I have adapted from a recipe in the November 2005 issue of the 'Australian Good Taste' magazine. It was accompanied by a delicious low-fat recipe for potatoes: Recipe #145705. In adapting this recipe, I have suggested making 12 rissoles rather than the 8 in the original recipe. This immediately makes serving sizes more versatile. If you are watching your calories and fat intake, have just ONE rissole and more of the salsa. Posted for the post ZWT, Healthy for the Holidays Challenge! The fat content is probably still a bit on the high side, but remember the calorie and fat content is for the rissoles and the salsa! If you are not interested in making the salsa, make 8 rissoles (instead of 12) to serve 4.

Provided by bluemoon downunder

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

750 g beef mince
3/4 cup wheat germ
150 g chargrilled red capsicums, drained, thinly sliced
1/4 cup pitted kalamata olive, thinly sliced
1/4 cup finely shredded basil
3 garlic cloves, crushed
1 egg, lightly whisked
1 red onion, halved, finely chopped (reserve the other half for the salsa)
salt, to taste
fresh ground pepper, to taste
3 medium ripe tomatoes, coarsely chopped
1 medium yellow capsicum, cored, seeded and finely chopped
3 teaspoons light olive oil
1 1/2 tablespoons finely shredded fresh basil, extra
1/2 reserved onion, chopped
180 g baby spinach leaves

Steps:

  • ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
  • Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
  • TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
  • TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.

Nutrition Facts : Calories 455.1, Fat 30.5, SaturatedFat 10.6, Cholesterol 124, Sodium 175.1, Carbohydrate 18.2, Fiber 4.8, Sugar 4.1, Protein 28.2

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