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Olive and feta beef sticks

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500 g beef mince
0.5 cup dried breadcrumbs
1 clove garlic, crushed
100 g feta, crumbled
0.5 cup pitted kalamata olives, chopped
0.33 cup chopped parsley
tomato relish to serve


1 Combine the beef mince, breadcrumbs, garlic, feta, olives and parsley. Mix lightly, shape into small oval rissoles.
2 Lightly brush or spray the rissoles with oil. Thread each rissole on a small bamboo skewer. Shape each rissole around the skewer if needed.
3 Preheat a barbecue flat-plate to moderately-high. Add the rissoles, lower the heat to moderate and cook for 4-5 minutes each side, turning so all sides are cooked and rissoles are cooked through. Serve with tomato relish.


1 Mould rissoles with wet hands. This makes it a less sticky process and it's an easier way to handle the mixture.
2 You can also cook the rissoles in a non-stick frypan.