Step 1

Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl. Season with salt and pepper. Divide the mince mixture into 8 equal portions and shape into 5cm patties.

Step 2

Preheat a barbecue plate or large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until brown and cooked through. Transfer to a plate.

Step 3

Meanwhile, combine tomato, oil, extra basil and remaining onion in a bowl. Taste and season with salt and pepper.

Step 4

Divide the salad leaves among serving plates. Top with rissoles and salsa. Serve with crisp garlic lemon potatoes.