600g mince beef 1 red onion 1 egg Salt and pepper to taste 1 Tbsp. margarine Tzatziki 1 tub greek yoghurt (L) 300-400g beetroot 1 telegraph cucumber 1 clove of garlic Black pepper to taste Zucchini salad 70g sunflower seeds 2 zucchinis 1 Tbsp. fresh basil
Place the mince in a bowl. Peel and dice the onion. Add to mince with the egg. Season with salt and pepper and mix well. Shape into 8 patties and cook in pan with margarine for 5 minutes each side or until cooked.
Tzatziki: Pour yoghurt into a bowl. Peel and grate the beetroot and cucumber. Pour off any excess water. Peel and crush the garlic. Add the beetroot, cucumber and garlic to the yoghurt and mix well. Season with black pepper.
Zucchini Salad: Toast the sunflower seeds in a dry frying pan for 4 minutes. Stir well and consistently.
Grate zucchinis and finely chop the basil, add the sunflower seeds and mix well.
Serve rissoles with beetroot tzatziki and zucchini salad.
200g sweet potato
1 small red capsicum
1 small green capsicum
2 cups of water
1 vegetable stock cube
2 cups of corn couscous
Drizzle of olive oil
1 Tbsp. olive oil
Salt and pepper to taste
120g rocket leaves
70g grated parmesan cheese (L)
Peel and dice the sweet potato. Deseed and dice capsicums and cook in boiling water for 7 minutes or until soft.
Fill a saucepan with 2 cups of water and bring to the boil. Add the stock cube and stir. Take off the heat. Add the couscous, a drizzle of oil, cover and put to one side for at least 5 minutes.
Peel and dice the onion, and sauté in oil in a pan for 5 minutes. Drain the potato and capsicum and add to the pan. Season with salt and pepper, and sauté briefly.
Rinse the rocket leaves. Fluff the couscous with a fork and put into a bowl. Add the vegetables and toss well.
Serve with rocket leaves on the side and parmesan cheese to sprinkle over the top.