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Beef patties with pumpkin salad

  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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