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Rissoles with mash and onion gravy
Rissoles with mash and onion gravy
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Satisfy your family with delicious rissoles and creamy mashed potatoes.
Ingredients:
  • 750g beef mince
  • 250.00 ml fresh breadcrumbs
  • 1 small brown onion, grated
  • 45.20 gm barbecue sauce
  • 24.40 gm Worcestershire sauce
  • 1 egg, lightly beaten
  • Baby spinach, to serve
  • 800g orange sweet potato, peeled, chopped
  • 25g butter
  • 41.20 gm milk
  • 2 medium red onions, halved, thinly sliced
  • 3 tsp finely chopped rosemary leaves
  • 20.00 ml plain flour
  • 39.60 gm dry red wine
  • 339.15 gm beef stock
Instructions:
  • Combine mince, breadcrumbs, onion, garlic, sauces, egg, salt, and pepper in a large bowl. Mix thoroughly. Shape 1/3 cup of mixture into 12 balls, then gently flatten them. Place on a plate, cover, and refrigerate for 30 minutes.
  • For the Sweet potato mash, start by placing the sweet potato in a saucepan and covering it with cold water. Bring it to a boil over high heat and cook uncovered for about 15 minutes until soft. Drain the sweet potato, then return it to the saucepan. Add butter and milk, and mash until smooth. Season to taste and cover to keep warm.
  • In a large frying pan, heat oil over medium-high heat. Cook the rissoles, turning occasionally, for about 10 minutes until they are cooked through. Transfer to a plate and cover to keep warm.
  • To prepare the Onion gravy, start by heating a pan over medium heat. Add the onion and cook for 10 minutes until it turns golden brown, stirring occasionally. Stir in the rosemary and flour for 1 minute until the mixture bubbles and thickens. Pour in the wine and stock, and continue stirring for 5 minutes until the sauce boils and thickens. Serve the rissoles with the flavorful sauce, mashed potatoes, and spinach.

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