500 g regular beef mince
1 cup fresh breadcrumbs
1 onion, finely chopped
1 garlic clove, crushed
75 g sun-dried tomatoes, chopped
2 tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and pepper, to taste
2 medium tomatoes, sliced
Extra chopped fresh parsley, to garnish
Mixed salad leaves, to serve
Crusty bread rollls, to serve
- Combine mince, breadcrumbs, onion, garlic, sun-dried tomatoes, parsley and egg in a large bowl. Season with salt and pepper. Mix well. Divide mixture into eight portions. Shape into rissoles.
- Heat a lightly oiled, barbecue flat plate over a medium heat. Add rissoles in two batches. Cook for about 4 minutes on each side, or until golden browned and cooked.
- Top each rissole with a tomato slice. Garnish with extra chopped parsley. Serve with salad leaves and rolls.