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Vegeful beef rissoles with sweet potato mash
- 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
- 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.
- Divide mixture evenly into 12 portions. Shape each portion into a 6-7cm patty.
- 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.
- 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.
- Steam or microwave broccolini until tender.
- Divide rissoles, sweet potato mash and broccolini between 4 dinner plates. Serve with extra chutney.
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