2. Heat a large frypan over medium-high heat. Rub rissoles with oil, salt and pepper. Cook for 3 minutes on each side or until cooked to your liking.
3. Thinly wedge shallot and place in a serving bowl with 1 tbsp olive oil and 1 tbsp vinegar.
Chop tomatoes, cucumber and capsicum, toss into bowl along with olives.
4. Slice bread rolls and warm in the oven for 3 minutes (optional).
5. Take all the ingredients to the table and serve beef rissoles with Greek salad, feta mash and bread.
Blend the feta mash for a smooth sauce if preferred. Add 1 crushed garlic clove for extra flavour.
No beef option - beef rissoles are replaced with chicken tenderloins. Increase cooking time to 4-5 minutes on each side or until cooked through.
Natural yoghurt, 1 tub (200g)
Beef rissoles, 600g
Lebanese cucumber, 1
Green capsicum, 1
Green olives, 1 jar
Bread rolls, 2-pack
FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, dried oregano, vinegar (of choice)