26/11/2021 
CategoryBeef, Christmas, Everyday, Hot Meals, Lunch, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Patties
1 kg lean beef mince
3 cloves garlic, crushed
2 large brown onions, finely chopped
2 large zucchinis, grated
1 large carrot, grated
½ bunch parsley, chopped
4 eggs, lightly beaten
2 cups wholemeal breadcrumbs
Canola oil spray
Assembly
2 cups baby spinach
20 wholemeal rolls, halved
¾ cup tomato sauce, reduced-salt
20 slices cheese, reduced-fat
Decorating
2 tbsp hommus
10 cherry tomatoes, halved
⅓ cup sliced black olives
20 plain, unsalted breadsticks
Method
Patties
1
Place all patty ingredients except canola oil spray in a large bowl and mix well.
2
Divide the mixture into 20 even balls (it’s a good idea to weigh one at the start so you know the correct size – they should be approximately 70-80g each).
3
Shape each ball into a patty and, if you have time, allow them to set in the fridge for an hour.
4
Just before you’re ready to cook, use your thumb to place an indent in the middle of each patty. This will stop it shrinking up into a ball during cooking.
5
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes, before turning over and cooking for a further 5 minutes.
Assembly
6
Place baby spinach inside each roll, then top with a patty, followed by tomato sauce, then cheese.
Decorating
7
To create the nose, use hommus as ‘glue’ to stick a tomato half on the top of each roll towards the front edge.
8
Again, using hommus as ‘glue’, stick two sliced black olives onto each roll above the nose to create the eyes.
9
On the top half of each roll, use a small knife to cut two slits towards the back to make a space for the antlers.
10
Place half a breadstick into each hole created for the antlers.
Tip
- Patties can be wrapped individually and frozen until needed.
Ingredients
Patties
1 kg lean beef mince
3 cloves garlic, crushed
2 large brown onions, finely chopped
2 large zucchinis, grated
1 large carrot, grated
½ bunch parsley, chopped
4 eggs, lightly beaten
2 cups wholemeal breadcrumbs
Canola oil spray
Assembly
2 cups baby spinach
20 wholemeal rolls, halved
¾ cup tomato sauce, reduced-salt
20 slices cheese, reduced-fat
Decorating
2 tbsp hommus
10 cherry tomatoes, halved
⅓ cup sliced black olives
20 plain, unsalted breadsticks
Directions
Patties
1
Place all patty ingredients except canola oil spray in a large bowl and mix well.
2
Divide the mixture into 20 even balls (it’s a good idea to weigh one at the start so you know the correct size – they should be approximately 70-80g each).
3
Shape each ball into a patty and, if you have time, allow them to set in the fridge for an hour.
4
Just before you’re ready to cook, use your thumb to place an indent in the middle of each patty. This will stop it shrinking up into a ball during cooking.
5
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes, before turning over and cooking for a further 5 minutes.
Assembly
6
Place baby spinach inside each roll, then top with a patty, followed by tomato sauce, then cheese.
Decorating
7
To create the nose, use hommus as ‘glue’ to stick a tomato half on the top of each roll towards the front edge.
8
Again, using hommus as ‘glue’, stick two sliced black olives onto each roll above the nose to create the eyes.
9
On the top half of each roll, use a small knife to cut two slits towards the back to make a space for the antlers.
10
Place half a breadstick into each hole created for the antlers.
