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Vegeful beef rissoles with sweet potato mash
heartfoundation.org.au|Helpline 13 11 12

Vegeful beef rissoles with sweet potato mash

25 minutes (preparation time 20 minutes)
Serves 4
To save time, omit mash and serve with your favourite frozen vegetable combo instead.
  • 500g 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 (400g) sweet potato, peeled and chopped
  • 1 medium potato (150g), peeled and chopped
  • 2 tablespoons milk
  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.
  2. Divide mixture evenly into 12 portions. Shape each portion into a 6-7cm patty. 
  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 160C oven (fan-forced) while cooking second batch.
  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.
  5. Steam or microwave broccolini until tender. 
  6. Divide rissoles, sweet potato mash and broccolini between 4 dinner plates.  Serve with extra chutney.
Tips: Broccolini can be replaced with 400g 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.

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