I was looking for sauces to go with rissoles that we’re not gravy and realised i had a jar of romesco sauce i made the other day and some bocconcini balls left so this dish came together by using up leftovers. Adding to it is steamed broccoli and sweet potato chips with sweet corn.
Picture 1 is prep stage done by splitting bought rissoles in half and then cut bocconcini into half. Place a half of bocconcini in middle of half rissole then shape rissole around it then roll rissole back into a ball. Place romesco sauce on bottom of baking dish then put the rissoles in on top.
Bake preheated oven 180*c cook for 20minutes.
Peel and cut sweet potatoes into chip strips and mix with 1tb olive oil then place on foil lined baking tray and bake with rissoles for 30 min tun at half way
Steam vegetables in microwave bowl.
Serve on warm plates with the sauce