Beef patties with pumpkin salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

500g butternut squash, peeled, coarsely chopped

2 red capsicums, thickly sliced

1 red onion, cut in thin wedges

1 tablespoon olive oil

2 tablespoons balsamic vinegar

600g lean beef mince

⅔ cup fresh wholemeal breadcrumbs

1 small onion, grated

2 cloves garlic, crushed

⅓ cup caramelised onion relish

3 teaspoons Worcestershire sauce

4 cups baby spinach

Instructions

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1 Preheat oven to 180°C. Place squash, capsicums and red onion on a large baking tray. Drizzle with oil and vinegar. Toss to coat. Bake for 35 minutes or until golden and tender.

2 Meanwhile, combine mince, breadcrumbs, onion, garlic, relish and Worcestershire sauce in a large bowl. Use damp hands to mix to combine. Use 1/4 cup mixture at a time, roll into 12 balls then flatten slightly.

3 Place a large frying pan over a medium heat. Spray patties with oil. Cook, turning occasionally, for 12-15 minutes or until cooked through.

4 Meanwhile, place spinach and roasted vegetables in a large bowl. Toss gently to combine. Serve patties with squash salad.

Variations

You can replace spinach with wild rocket or mixed baby salad leaves.
Make it gluten free: Use gluten-free breadcrumbs and check onion relish and Worcestershire sauce are gluten free.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 30 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 6 g

Sodium 290 mg

Calcium 90 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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