Beef rissoles with onion gravy
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A warm traditional favourite with a slight hint of herb and garlic.
Ingredients
Olive oil
2 tsp
Brown onion
1 small, thinly sliced
Cauliflower
300 g
Sebago potato
450 g, (500g peeled), coarsely chopped
Olive oil
1 tbs, extra virgin
Skim milk
½ cup(s), (125ml)
Grated parmesan cheese
½ cup(s), (40g)
Lean beef mince, raw
500 g
Ground cumin
2 tsp
Herb and garlic tomato paste
¼ cup(s), (60ml)
Worcestershire sauce
2 tbs, (40ml)
Gravy powder
1 tbs, (1 x 20g packet)
Instructions
1
Heat 1 teaspoon oil in a medium saucepan over low heat. Add onion and cook, covered, stirring occasionally, for 10–12 minutes or until softened and golden.
2
Meanwhile, boil, steam or microwave cauliflower and potatoes, separately, until tender. Drain. Place cauliflower in a food processor with 1 tablespoon oil and skim milk. Process until smooth. Place cauliflower mixture in a large bowl with potato and cheese. Mash until smooth. Cover to keep warm.
3
Combine mince, cumin, tomato paste and Worcestershire sauce in a large bowl. Shape mixture into 12 even rissoles.
4
Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook rissoles for 3–5 minutes each side or until cooked through.
5
Meanwhile, make gravy following packet instructions. Add cooked onion and gravy to rissoles and bring to the boil. Reduce heat and simmer for 2 minutes until heated through. Serve rissoles with onion gravy and cauliflower mash.
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