Cheese-Stuffed Beef Rissoles

1/3 cup milk
2 slices white bread, crusts removed, crumbled
500g beef mince
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 teaspoons thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped
Block cheese

Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 8.

Cut 8 x 1 cm cubes from the cheese. Press a cheese cubes into centre of each beef portion. Shape portions into balls then flatten slightly. Cover and refrigerate for 20 minutes.

Preheat barbecue plate and grill on medium-high heat. Spray rissoles patties with oil and cook for 5 minutes each side or until golden.