Beef Mince Rolls with Quick Pickled Cucumbers

BEEF MINCE ROLLS WITH QUICK PICKLED CUCUMBERS

Serves 6 -8

1kg minced beef
1 egg, beaten lightly
1 small (75g) brown onion, chopped finely
1 clove garlic, crushed
1/3 cup (80ml) tomato sauce
1/3 cup (80ml) barbecue sauce
1 cup rolled oats (dry breadcrumbs can be used too)

For the quick pickled cucumbers

3 (300g) Lebanese cucumbers
2 tablespoons white vinegar
2 teaspoons caster sugar
1 tablespoons hot water
1 tablespoon chopped fresh dill
¼ teaspoon salt

1.    Combine the mince, egg, onion, garlic, half of the sauces in a large bowl and oats - mix well. Place the mince mixture onto a large sheet of baking paper and press into an even rectangle. Spread the top with the combined remaining sauces.
2.    Roll the mince up tightly from the short side, using the paper as an aid.
3.    Wrap the paper around the roll and refrigerate for two hours or overnight. Remove the paper from the roll and cut into 3cm slices.
4.    Place the slices onto oil sprayed foil-lined oven trays and grill, in batches, until browned on both sides. This can also be done in a medium hot oven.
5.    Serve the mince roll slices with the Dill Cucumbers and mashed potatoes. A salad on the side completes this dish.

Quick pickled Cucumbers:

Trim the cucumbers and cut in half lengthwise; remove the seeds using a teaspoon – cut the deseeded halves into half moon fine slices and combine with all the other ingredients.

This is best done about 30 minutes before you serve.