Beef & Feta Rissoles with a Crunchy Crouton Salad
Serves 2 People w. leftover rissoles for the freezer
Ingredients
1kg of lean mince 5* - this is to help reduce unwanted calories and saturated fat.
1 handful of parsley, chopped
1C bread crumbs, if able food processor any stale bread at home.
2 eggs
100g Danish feta or any feta you prefer
2 Lebanese cucumbers
1 punnet of cherry tomatoes or any tomatoes your prefer
1 pita pocket
2-3 cloves of garlic, crushed
2 tsp oregano
200g of baby spinach
Olive oil
Salt and Pepper
Vinegar, any you prefer
4 tbsp Greek Style yoghurt
Method
1. Preheat the oven to 180 degrees fan forced.
2. Slice the pita pocket into 1cm squares approximately. Then put onto a non-stick baking tray. I find they become crispier without using aluminium foil or baking paper, plus this helps to reduce waste in landfill. Drizzle the pita bread with olive oil and give a generous dose of cracked pepper and salt. Then put into oven for 5 minutes or until crispy.
3. In a large bowl, combine the beef mince, feta, bread crumbs, garlic, parsley, salt, pepper, 1 tsp olive oil, eggs, oregano and 1/2 the baby spinach chopped. Chop the spinach small to prevent the rissole losing its shape.
Recycling Tip: Be sure to wash out the container the beef came in and remove the absorbing pad so the plastic can be put into recycling and acutally be recycled.
4. Check on the pita bread, it should be ready to be taken out of the oven. Set aside.
5. Roll the beef mixture into balls the size of two golf balls. If the mixture is to wet, add more bread crumbs till it can be easily rolled. Split half the balls, you can freeze half and cook half. Be sure to label the container before freezing, date and recipe.
6. Heat medium size pan on medium heat. Drizzle with olive oil. Once you can place your hand over the pan and feel the heat, it is ready to add the rissoles. They should take about 5 minutes to cook depending how thick you ended up rolling them. You may have to do this 2-3 times till all of the meat is cooked.
7. Whilst the rissoles are cooking, place the remaining spinach, croutons, vinegar, cucumber and tomatoes in a bowl. Toss the salad.
8. Serve 3-4 rissoles and 1/2 the salad with a side of yoghurt for each person.