Accredited Practising Dietitian Kate Di Prima shows us how to turn a delicious meal into a nutritious school lunch that kids will love!
1. Preheat oven to 180oC (fan forced) and put a baking tray lined with foil and baking paper into the oven to heat up.
2. Fry the onion and garlic for 3-4 minutes in 1 tablespoon of oil. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for 30 minutes.
3. Brush the sweet potato and potatoes wedges with oil, put on the pre-heated baking try and bake for 30 minutes.
4. Preheat grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Serve with the baked wedges and steamed vegetables
These rissoles can be frozen (uncooked) in airtight containers for up to 3 months. Defrost before cooking.
Turn leftovers into lunch: To make cheesy burgers with salad, spread mashed avocado onto one side of a wholemeal bread roll or soft burger bun. Top with sliced cucumber, grated carrot and sliced rissoles.