Beef and bacon rissoles with gravy and cabbage mash

These hearty homestyle rissoles partnered with a sharp gravy and mashed potato are well suited for a delicious weeknight family dinner - especially comforting in winter.

  • 35 mins preparation
  • Serves 4
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Beef and bacon rissoles with gravy and cabbage mash
  • 2 bacon rashers, chopped finely
  • 500 gram beef mince
  • 1 cup (70g) stale breadcrumbs
  • 1 egg
  • 3 green onions (green shallots), chopped finely
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon barbecue sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon dijon mustard
  • 2 cup (500ml) beef stock
  • 1 1/2 tablespoon cornflour
  • 2 tablespoon water
Cabbage mash
  • 1 kilogram sebago potatoes, peeled and chopped
  • 1/4 cup (60ml) cream or milk
  • 30 gram butter, chopped
  • 200 gram finely shredded savoy cabbage
  • 2 green onions (green shallots), chopped finely


Beef and bacon rissoles with gravy and cabbage mash
  • 1
    Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
  • 2
    Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
  • 3
    To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
  • 4
    Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
  • 5
    Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Stir in combined cornflour and water, cook, stirring, until gravy boils and thickens.
  • 6
    Serve rissoles with gravy, cabbage mash and steamed greens, if desired.


Uncooked rissoles suitable to freeze. Not suitable to microwave.

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