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Photo of Beef rissoles with onion gravy by WW

Beef rissoles with onion gravy

Total Time
45 min
20 min
25 min
A warm traditional favourite with a slight hint of herb and garlic.


Olive oil

2 tsp

Brown onion

1 small, thinly sliced


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)


  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.