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Beef and baked bean rissoles recipe
Beef and baked bean rissoles recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Succulent beef and baked bean rissoles recipe, using baked beans for flavor and efficiency. Includes smart ingredient swaps like herb and garlic breadcrumbs. Part of the Savvy Dinner Plan for budget-friendly meals.
Ingredients:
  • 420g can Simply Baked Beans in Tomato Sauce
  • 500g pkt Regular Australian Beef Mince
  • 1 carrot, peeled, coarsely grated
  • 30g (1/3 cup) herb & garlic breadcrumbs
  • 1kg brushed potatoes, peeled, coarsely chopped
  • 50.00g butter
  • 80ml (1/3 cup) milk
  • 36.80 gm vegetable oil
  • 150g (1 cup) frozen peas, steamed
  • 100g cup mushrooms, sliced
  • 1 brown onion, thinly sliced
  • 45g (¼ cup) Traditional Gravy Mix
  • 310ml (1 ¼ cups) boiling water
Instructions:
  • Drain beans over a jug, saving the sauce. Mash beans in a bowl with a fork. Add beef, carrot, breadcrumbs, and seasonings. Mix thoroughly.
  • Form ¼ cup portions of the beef mixture into 12 delectable rissoles. Chill on a plate in the fridge as you whip up the mash.
  • In a large saucepan, cook the potato in boiling water until tender. Drain and return to the pan. Add butter, milk, and seasonings. Mash until smooth and keep warm.
  • In a large non-stick frying pan over medium-high heat, heat the oil. Cook the rissoles in two batches for 4-5 minutes on each side until they are golden brown and fully cooked. Transfer to a plate and cover to keep warm.
  • In the same pan, melt the butter over medium-high heat, then add the mushrooms and onions. Cook while stirring occasionally for 5 minutes until the onions have softened.
  • In a jug, mix the gravy powder with boiling water, then pour into the pan with the reserved tomato sauce. Season, bring to a boil, then simmer on low for 2 minutes until thickened.
  • Boil peas in a small saucepan until vibrant green and tender-crisp. Drain. Serve by dividing mash, peas, and rissoles among plates, then spoon over the gravy.

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