Ingredients

• 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

Instructions

1. 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.

2. 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.

3. 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.

4. 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.