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Ingredients

1 tablespoon olive oil
1 small brown onion, finely chopped
200g cup mushrooms, finely chopped
2 tablespoons thyme leaves
700g beef mince
1 cup fresh white breadcrumbs (see note)
1 egg, lightly beaten
olive oil cooking spray
500g butternut pumpkin, unpeeled, cut into 1.5cm-thick slices
100g rocket leaves, to serve

Method

Step 1 Heat oil in a non-stick frying pan over medium-low heat. Add onion and mushrooms. Cook, stirring occasionally, for 5 to 6 minutes or until tender. Stir in thyme. Transfer to a large bowl. Allow to cool.
Step 2 Add mince, breadcrumbs and egg to mushroom mixture. Season with salt and pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Step 3 Preheat a greased barbecue grill and plate on medium-low heat. Spray both sides rissoles with oil. Cook on barbecue plate, turning occasionally, for 12 to 15 minutes or until cooked through.
Step 4 Meanwhile, lightly spray both sides pumpkin with oil. Cook on barbecue grill for 4 to 5 minutes each side or until tender and chargrilled. Serve rissoles with pumpkin and rocket.

Mushroom and thyme rissoles

How to make Mushroom and thyme rissoles

Ingredients

Method