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.

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.