Hidden Vegetable Rissoles With Sweet Potato Mash
Rissoles With Sweet Potato Mash
Rissoles aren't only awesome for hiding vegetables in (should you have a picky, anti-vegetable eater), they also taste delicious! Teamed with sweet potato mash, it's game, set and match at the dinner table!
- Mince beef - 500g
- Brown onion, grated - 1 large
- Carrots, grated - 2 medium
- Cheese, grated - 1 cup
- Zucchini, grated - 1
- Garlic - 1 clove, crushed
- Egg, lightly whisked - 1
- Tomato sauce - 1/4 cup
- Worcestershire Sauce - 2 tablespoons
- Fresh breadcrumbs - 1 cup
- Plain Flour - 1/3 cup
- Salt and pepper, to taste
- Olive oil, for shallow frying
- Sweet potato, cut in large chunks - 500g
- Butter, room temperature - 20g
- Milk or cream - 1 tablespoon, optional
1. In a mixing bowl, combine the mince meat, onion, zucchini, carrots, cheese, egg, garlic, sauces, breadcrumbs and flour. Season heavily with salt and pepper and roll into 10 meatballs.
2. Over a medium heat, heat a cm of olive oil in a large frying pan. Place the rissoles in the pan (don't overcrowd or they'll take a long time to cook) and cook for around five minutes either side. You want them to form a caramelised crust before flipping over. Transfer to a plate and keep warm.
3. Meanwhile, steam or boil the sweet potato until tender. Drain and return to the pot. Add the butter and cream. Using a potato masher or stick blender, mash the sweet potato smooth. Season with salt and pepper.
4. Serve rissoles and sweet potato mash immediately with tomato sauce, relish, gravy or mayonnaise - the choices are endless!
** This recipe can swap beef mince for chicken, turkey or pork mince.