1 loaf French bread, toasted and cut into 1cm-thick pieces
Eggplant or basil pesto dip and wild rocket, for serving
1Heat 1 tablespoon oil in a large frying pan over high heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Set aside to cool for 10 minutes. Drain excess moisture, transfer mushrooms to a large bowl.
2Add the onions, mince, egg, breadcrumbs, parsley, tomatoes, olives and tomato paste to the mushrooms, season to taste and mix well to combine. Using 11/2tbs mixture shape into rissoles Cover and refrigerate 30 minutes.
3Preheat a barbecue plate on medium . Grease well with remaining oil. Cook the rissoles, in two batches if necessary, for 4 minutes each side or until cooked through.
4Spread the Turkish bread with dip, top with rocket and rissoles. Serve.