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Vegeful beef rissoles with sweet potato mash

Vegeful beef rissoles with sweet potato mash

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.
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