Dinner: Greek-Style Baked Rissoles
with Garlic Bread / Lunch: Fetta Rissoles with Couscous Tabbouleh
- Celery
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Hazelnut
- Eggs
- Sulphites
- Lupin
- Sesame
- Almond
Ingredients
Beef Mince
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Beans
4
Garlic
2
Spring Onion
1
Bake-At-Home Ciabatta
(Contains: Gluten, Wheat, Soy; May be present: Milk, Soy, Hazelnut, Eggs, Sulphites, Lupin, Sesame, Almond.)
1 packet
Baby Spinach Leaves
1 packet
Hummus
2 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cheese
1 packet
Diced Tomatoes
1
Cucumber
1
Lemon
Cooking Steps
Preheat the oven to 220C°/200°C fan-forced. In a medium bowl, combine the beef mince, egg, fine breadcrumbs and salt (see ingredients list). Crumble in the fetta and mix well. Form the beef mixture into large meatballs and then flatten to 2cm thick rissoles. You should get 4-5 rissoles per portion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook for 3-4 minutes on each side, or until browned and cooked through. TIP: If your pan is getting crowded, cook in batches for best results. Transfer 2 portions to a plate for the lunch, and the remainder to a medium baking dish.
While the rissoles are cooking, pick the oregano leaves and roughly chop. Finely chop the garlic (or use a garlic press). Trim the green beans. Slice the bake-at-home ciabatta in half lengthways, then slice each half across the diagonal. Place the butter and 1/2 the garlic into a small bowl and microwave for 30 seconds or until melted. Season with salt and pepper.
Return the frying pan to a medium-high heat and add the oregano and remaining garlic. Cook for 1 minute or until fragrant. Add the diced tomatoes, brown sugar and crumble in the vegetable stock (1 cube for 2P / 2 cubes for 4P). Pour the sauce over the rissoles in the baking dish and bake for 10 minutes or until golden.
While the meatballs are baking, brush the garlic butter over the ciabatta pieces and place directly onto the wire racks. Bake for 5 minutes or until golden.
Add the water (see ingredients list) to a medium saucepan, crumble in 1/2 a vegetable stock cube and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.
While the couscous is cooking, wipe out the frying pan and return to a medium-high heat. Add the green beans and a dash of water and cook for 3-4 minutes or until tender. Season with salt and pepper and a squeeze of lemon.
Divide the baked rissoles and tomato sauce between bowls. Serve alongside the green beans and garlic bread for scooping up the sauce.
When you're ready to pack your lunch, roughly chop the baby spinach leaves. Finely chop the cucumber and parsley. Thinly slice the spring onion. Stir the cucumber, parsley, spinach and spring onion through the couscous along with a pinch of salt and pepper, a squeeze of lemon and a drizzle of olive oil. Divide between two reusable containers and top with the hummus. Divide the reserved rissoles between two microwavable containers. At lunchtime, heat the rissoles in the microwave for 2-3 minutes or until hot. Serve with the couscous tabbouleh and hummus.
