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Photo of Rissoles with onion gravy and mash by WW

Rissoles with onion gravy and mash

Total Time
1 hr 5 min
30 min
35 min
Cook up a crowd-pleaser with our onion gravy. Poured over rissoles and served with a side of mash, this is sure to become a family favourite


Brown onion

1 large, quartered lengthways

Lean beef mince, raw

500 g


2 clove(s), crushed

Worcestershire sauce

2 tsp

Tomato paste

1 tbs

Olive oil

1 tbs

Plain flour

1 tbs

Beef stock

1 cup(s), (250ml)

Sebago potato

420 g, (500g) brushed, peeled, cut into 3cm chunks


400 g, 1/2 small, cut into florets

Grated parmesan cheese

¼ cup(s), (20g)

Reduced-fat milk

¼ cup(s), (60ml)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Enjoy with steamed or boiled brussels sprouts on the side.