Cheesy Beef Rissoles with Rice and Salad

Steps

1. Preheat BBQ hot plate or grill to medium (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rissoles. Finely dice onion; grate carrot and courgette and finely grate Parmesan cheese. Add to a medium bowl with remaining rissole ingredients and mix well to combine. Use a ¼ cup measure to scoop out mix and roll into balls. Flatten slightly into 2cm-thick rissoles.
3. Heat a drizzle of oil in a large fry-pan on medium heat and cook rissoles for 3-4 minutes each side until cooked through. Alternatively, cook on BBQ. Cover and keep warm.
4. Mix lemon, oil and honey together in a medium bowl. Grate remaining courgette and carrot, thinly slice capsicum and spinach. Add to bowl with dressing and toss to combine. Season to taste.
5. In a small bowl, mix BBQ sauce and mayonnaise (if using).
6. To serve, divide ¾ cup cooked rice between plates, top with cheesy beef rissoles and a dollop of BBQ dipping sauce. Serve salad on the side.