Beef and Spinach Rissoles with Tomato and Corn Relish

We haven't had these for so long... I must admit when I came accross this recipe while we were living in Sydney we did have them over and over again so it became a bit of overkill on the dish. Needless to say when I suggested having these Noel got a little excited exclaiming "we haven't had those for years!!"

The rissoles themselves are very easy to make and besides having my favourite ingredient, spinach, the use of cajun seasoning gives them a little kick but this is complemented by the sweet tomato and corn relish, which is also not complicated to make.

Overall the whole meal takes less than an hour to make and I served with mashed potato and steamed vegetables to make a complete meal but in summer a nice green salad and even some crunchy rolls would go down a treat.

Beef and Spinach Rissoles with Tomato and Corn Relish

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 5.5

For the beef and spinach rissoles:

250 grams baby spinach leaves

500 grams extra lean beef mince

1 small brown onion, finely chopped

1 teaspoon crushed garlic

1 tablespoon cajun seasoning

cooking spray

For the tomato and corn relish:

2 teaspoons olive oil

1 small brown onion, finely chopped

1 x 420 gram can diced tomatoes

100 grams frozen corn kernals, defrosted

2 tablespoons brown sugar

1/4 cup white vinegar

Microwave the spinach until just wilted. Drain and allow to cool slightly. Squeeze the extra liquid from the spinach and chop roughly.

In a large bowl combine the spinach, mince, onion, garlic and cajun season. Mix well and form into 12 rissoles. Place on a plate and refrigerate for 30 minutes.

Meanwhile start the relish. Heat the oil in a small pan on medium heat and cook the onion until soft. Add the tomatoes, corn, sugar and vinegar. Cook, stirring, over low heat until sugar dissolves.

Bring to the boil and then simmer uncovered for 25 minutes or until relish thickens. Keep warm.

Coat a large frying pan with cooking spray and cook the rissoles until browned on both sides and cooked through. Serve with relish.

(click here for a printable version of this recipe)