Rissoles with onion gravy and mash
1 large, quartered lengthways
Lean beef mince
2 clove(s), crushed
1 cup(s), (250ml)
420 g, (500g) brushed, peeled, cut into 3cm chunks
400 g, 1/2 small, cut into florets
Grated parmesan cheese
¼ cup(s), (20g)
¼ cup(s), (60ml)
- Very finely chop 1 onion quarter and place in a large bowl with mince, garlic, Worcestershire and tomato paste. Season with salt and freshly ground black pepper, then use hands to combine well. Divide mixture into 8 even portions. Roll each into a ball, then flatten slightly to form a rissole.
- Heat oil in a non-stick frying pan over medium heat. Slice remaining onion quarters and cook, stirring, for 10 minutes. Remove and set aside. Add rissoles and cook 7 minutes each side or until browned. Transfer to a warm plate, covering to keep warm.
- Sprinkle flour into pan and stir over medium-low heat for 1 minute. Remove pan from heat, then gradually add stock, stirring, until smooth. Return onions and cook, stirring, until mixture boils and thickens.
- Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes. Add cauliflower and cook for a further 5 minutes. Drain, return to pan, mash well, then stir in parmesan. Add milk, beating in with a wooden spoon. Season with salt and freshly ground black pepper. Serve rissoles with onion gravy and mash.