Dinner ideas

Julie Goodwin’s rissoles with sweet potato mash

A masterful meal with budget-friendly mince.
Julie Goodwin's rissoles with sweet potato mashPhotography: Ben Dearnley. Styling: Vivien Walsh.

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.




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.

Suitable to freeze. Not suitable to microwave.

Julie’s notes

This recipe ran in The Australian Women’s Weekly in 2015 and was published online in 2024.

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