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How to make Rissoles with mash and onion gravy

Yield = 4
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 750g beef mince
  • 1 cup fresh breadcrumbs
  • 1 small brown onion, grated
  • 2 garlic cloves, crushed
  • 2 tablespoons barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • Baby spinach, to serve

Sweet potato mash

  • 800g orange sweet potato, peeled, chopped
  • 25g butter
  • 2 tablespoons milk

Onion gravy

  • 2 medium red onions, halved, thinly sliced
  • 3 teaspoons finely chopped rosemary leaves
  • 1 tablespoon plain flour
  • 2 tablespoons dry red wine
  • 1 1/3 cups Massel beef stock

Method

  • Step 1 Place mince, breadcrumbs, onion, garlic, sauces and egg in a large bowl. Season with salt and pepper. Mix well. Using 1/3 cup of mixture at a time, roll mixture into 12 balls. Flatten slightly and place on a large plate. Cover. Refrigerate for 30 minutes.
  • Step 2 Meanwhile, make Sweet potato mash: Place sweet potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until soft. Drain. Return to saucepan. Add butter and milk. Mash until smooth. Season. Cover to keep warm.
  • Step 3 Heat oil in a large frying pan over medium-high heat. Cook rissoles, turning, for 10 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 4 Meanwhile, make Onion gravy: Heat pan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden brown. Add rosemary and flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Add wine and stock. Cook, stirring, for 5 minutes or until sauce boils and thickens. Serve rissoles with sauce, mash and spinach.