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Beef and beetroot rissoles with pumpkin mash
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Delicious beef and beetroot rissoles paired with creamy pumpkin mash for a tasty meal option. Perfect for grilling or pan-frying.
Ingredients:
  • 1 quantity spice-roasted Beetroot (see notes)
  • 500g beef mince
  • 1 egg, lightly beaten
  • 82.50 ml fresh breadcrumbs
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 36.40 gm extra virgin olive oil
  • 1.25kg Kent pumpkin
  • 3 large sprigs fresh thyme
  • 2 garlic cloves, unpeeled
  • 27.00 gm maple syrup
  • 18.20 gm extra virgin olive oil
  • 64.38 gm milk
  • 25g butter
  • 2 tsp fresh thyme leaves, plus extra to serve
  • 80g mixed salad leaves
  • 82.50 ml marinated fetta
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a small roasting pan with baking paper for the pumpkin.
  • Remove the seeds from the pumpkin and discard. Place the pumpkin in the pan. Sprinkle with thyme and garlic, then drizzle with maple syrup and oil. Season generously with salt and pepper. Roast for 40 minutes or until the pumpkin is tender. Allow it to cool before serving.
  • Finely chop the beetroot. In a bowl, combine half of the chopped beetroot with the minced meat, egg, breadcrumbs, and parsley. Season generously with salt and pepper. Mix thoroughly to blend all the flavors. Shape the mixture into 8 tasty rissoles.
  • Heat oil in a large pan over medium heat. Cook rissoles, turning occasionally, until golden brown and cooked through, about 8 to 10 minutes.
  • Peel skin off pumpkin. Squeeze out reserved garlic from skins. In a saucepan over medium-high heat, combine milk, butter, pumpkin, and garlic. Mash until smooth and heated through, about 3 to 5 minutes. Season with salt and pepper, then stir in thyme.
  • Toss together salad leaves, feta, and the rest of the beetroot in a bowl. Serve rissoles with mashed potatoes, additional thyme, and the salad on the side.

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