Trim carrots and halve (or quarter) beetroots. Toss along with cherry tomatoes in oil, salt and pepper on a lined oven tray. Roast for 15 minutes (step 3).
2. Combine beef mince with 1 tsp oregano, 2 tsp dijon mustard, salt and pepper. Heat a large frypan with oil/butter over medium-high heat. Form mince mixture into 4 large patties (see notes) and cook for 2-3 minutes on each side.
3. Tear bread into bite-sized pieces and toss with oil. Place on top of the vegetables (or on a separate tray) and roast for further 2-3 minutes until slightly crispy.
4. Add the onion chutney to rissole pan and cook for further 2-3 minutes, turning, to coat.
5. Serve rissoles and pan sauces with roasted vegetables and crispy croutons with a side of leaves (see notes).
If you prefer, you can make 8 smaller patties or meatballs. In this case, adjust the cooking time accordingly. It is crucial to massage the mixture well otherwise you run the risk of the patties falling apart while cooking.
Dress the leaves if desired with 1 tbsp olive oil and 1/2 tbsp vinegar of choice.
Cooked beetroot 1 packet
Cherry tomatoes 1 punnet
Beef mince 600g
Wholemeal round rolls 2-pack
Onion, garlic & thyme chutney 1 jar (300g)
Mixed leaves 1 bag (120g)
From your pantry:
oil/butter (for cooking), salt, pepper, dried oregano, dijon mustard