Beef And Vegetable Rissoles

Mediterranean veggies and a splash of barbecue sauce build up a further other intensity of flavour to these fried rissoles, served on the subject of with reference to grilled bread when salad.

The ingredient of Beef And Vegetable Rissoles

• 1 cup red onion roasted
• 1 cup butternut pumpkin roasted
• 1 cup zucchini roasted
• 500g beef mince
• 2 garlic cloves crushed
• 1 1 4 cups dried panko breadcrumbs
• 1 egg lightly beaten
• olive oil for shallow frying
• chargrilled bread to service
• baby spinach to help
• tomato sliced to help
• barbecue sauce to encourage

The Instruction of beef and vegetable rissoles

• fusion onion pumpkin zucchini and 1 tablespoon cool water until smooth adding an other tablespoon cool water if needed
• affix mince garlic 1 2 cup breadcrumbs egg and vegetable mix in a bowl season in the manner of salt and pepper distress blend into 8 rissoles coat in remaining breadcrumbs transfer to a plate cover refrigerate for 30 minutes
• preheat oven to 180c 160c fan forced pour oil into a deep frying pan to come 5mm stirring side of pan heat higher than medium high heat cook rissoles in batches for 5 minutes each side or until browned all over transfer to a baking tray
• bake for 10 minutes or until rissoles are cooked through pinnacle grilled bread behind spinach tomato rissoles and barbecue sauce serve

Nutritions of Beef And Vegetable Rissoles

calories: 631 916 calories
calories: 28 9 grams fat
calories: 7 6 grams saturated fat
calories: 57 grams carbohydrates
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calories: n a
calories: 35 1 grams protein
calories: 121 milligrams cholesterol
calories: 665 milligrams sodium
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calories: nutritioninformation