Ingredients:
- 3 tablespoon olive oil
- 2 tablespoons butter
- 1 onion, cut into thin wedges
- 3 cloves garlic, thinly sliced
- 500g potatoes, cut into wedges, then halved
- ¾ cup vegetable stock
- 1 x packet Meat Street Classic Beef Rissoles
- 175g green beans, ends removed, halved
- 85g feta cheese
- Handful basil leaves to serve
Method:
Pre-heat the oven to 180°C.
Heat 2 tablespoons of the olive oil in a heavy-bottomed pan over a medium-high heat and cook the rissoles until golden brown on all sides. Remove from the pan and set aside.Add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter to the frying pan and fry the onions until soft and translucent and beginning to catch to the bottom of the pan.
Add in the garlic and the potatoes and continue to cook for 5 minutes or so or until the potatoes start to brown. Pour in the vegetable stock, cover with a lid and cook for 10 minutes or until the potatoes are just cooked through.
Remove the lid from the pan and add in the rissoles and the beans, pushing everything in amongst the onions and potatoes then lastly crumble in the feta cheese.
Put into the oven and bake for 20 minutes or until the rissoles are just cooked throug.
Scatter with the basil leaves then serve.
