Italian Beef Rissoles With Fresh Tomato Salsa

• ITALIAN BEEF RISSOLES
• 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
• TOMATO SALSA
• 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

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.

italian beef rissoles, beef mince, chargrilled red, olive, basil, garlic, egg, red onion, salt, fresh ground pepper, tomato salsa, tomatoes, yellow capsicum, light olive oil, fresh basil, onion, baby spinach leaves

Taken from www.food.com/recipe/italian-beef-rissoles-with-fresh-tomato-salsa-145704 (may not work)