Name: Julie Goodwin’s rissoles with sweet potato mash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 500g beef mince; 1 egg, beaten lightly; ½ cup (60g) grated tasty cheese; 2 large cloves garlic, crushed; 1 medium (120g) carrot, grated; 1 medium (150g) brown onion, grated; 1 cup (70g) stale breadcrumbs; 2 tablespoons Dijon mustard; ¼ cup (70g) tomato sauce; 2 x 400g sweet potatoes, peeled, cut into chunks; 20g butter; 2 tablespoons olive oil; 1/3 cup (110g) tomato relish; 200g green beans, steamed

Julie Goodwin’s rissoles with sweet potato mash

A masterful meal with budget-friendly mince.

Serves 4

Prep

Cook

30M

Total

35M

Rissoles have been a family favourite for decades, and Julie Goodwin’s version is tasty and nutritious with the goodness of beef and veggies. Julie serves her budget-friendly, kid-approved midweek rissoles with buttery sweet potato mash and steamed green beans.

Ingredients

500g beef mince

1 egg, beaten lightly

½ cup (60g) grated tasty cheese

2 large cloves garlic, crushed

1 medium (120g) carrot, grated

1 medium (150g) brown onion, grated

1 cup (70g) stale breadcrumbs

2 tablespoons Dijon mustard

¼ cup (70g) tomato sauce

2 x 400g sweet potatoes, peeled, cut into chunks

20g butter

2 tablespoons olive oil

1/3 cup (110g) tomato relish

200g green beans, steamed

Method

Preheat the oven to 180°C (160°C fan-forced).

Combine the mince, egg, cheese, garlic, carrot, onion, breadcrumbs, mustard and sauce in a large bowl; season well with salt and pepper. Using your hands, mix thoroughly. Form into eight equal patties.

Steam or boil the sweet potato in a medium saucepan, covered, for about 12-15 minutes or until tender. Drain; mash sweet potato with butter and season to taste with salt and pepper.

Heat an ovenproof frying pan over medium-high heat. Add oil and cook the rissoles, in two batches, until well-browned all over. Return all the rissoles to the pan or an oven tray; transfer to the oven. Bake for about 20 minutes or until cooked through.

Serve the rissoles with sweet potato mash, relish and beans.