Vegeful beef rissoles with sweet potato mash
4 serves
20 m
25 m
Ingredients
- 500 g lean beef mince
- 1 small onion, finely chopped
- 1 small carrot, grated
- 1 small zucchini, grated
- ½ cup fresh wholemeal breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fruit chutney
- 2 teaspoons mixed dried herbs
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 2 bunches broccolini, ends trimmed
- Extra 2 tablespoons fruit chutney, to serve
Sweet potato mash
- 1 medium (400 g) sweet potato, peeled and chopped
- 1 medium potato (150 g), peeled and chopped
- 2 tablespoons milk
Method
Step 1
Place mince, onion, carrot, zucchini, breadcrumbs, parmesan, chutney, herbs and egg in a large bowl. Season with pepper. Mix with clean hands until well combined.
Step 2
Divide mixture evenly into 12 portions. Shape each portion into a 6-7 cm patty.
Step 3
Heat oil in a large non-stick frying pan. Cook rissoles in two batches for about 5 minutes on each side, or until evenly browned and cooked through. Transfer first batch to a baking-paper lined baking tray and keep warm in a 160 °C oven (fan-forced) while cooking second batch.
Step 4
Meanwhile, to make sweet potato mash, boil sweet potato and potato in a medium saucepan of boiling water for about 20 minutes or until tender. Drain. Return to saucepan. Place over a low heat. Add milk. Season with pepper and mash well.
Step 5
Steam or microwave broccolini until tender.
Step 6
Divide rissoles, sweet potato mash and broccolini between 4 dinner plates. Serve with extra chutney.
Tips
- Broccolini can be replaced with 400 g broccoli, cut into florets, if preferred. To make ½ cup breadcrumbs, trim crusts from 1 thick slice stale wholemeal bread. Process bread in a food processor, or simply rub over a coarse grater to produce crumbs.
- To save time, omit mash and serve with your favourite frozen vegetable combo instead.
