Name: Lamb rissoles with potato crush and rosemary gravy
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 large brown onion (200g), grated coarsely; 1 clove garlic, crushed; 1 egg, beaten lightly; 1/2 cup (35g) stale breadcrumbs; 1 tablespoon olive oil; 500 gram new potatoes; 20 gram butter; 1 tablespoon plain flour; 1 cup (250ml) beef stock; 1 tablespoon chopped fresh rosemary leaves; 250 gram cherry tomatoes

Ingredients

500 gram lamb mince

1 large brown onion (200g), grated coarsely

1 clove garlic, crushed

1 egg, beaten lightly

1/2 cup (35g) stale breadcrumbs

1 tablespoon olive oil

500 gram new potatoes

20 gram butter

1 tablespoon plain flour

1 cup (250ml) beef stock

1 tablespoon chopped fresh rosemary leaves

250 gram cherry tomatoes

Method

1.Using hands, combine lamb, onion, garlic, egg and breadcrumbs in medium bowl. Shape lamb mixture into eight patties.

2.Heat oil in large frying pan; cook rissoles both sides, about 15 minutes or until browned and cooked through. Drain on absorbent paper; cover with foil to keep warm. Reserve pan with rissole drippings.

3.Meanwhile, boil, steam or microwave potatoes until tender; drain. Crush potatoes in medium bowl by smashing them a few times with potato masher; stir in butter.

4.To make rosemary gravy, add flour to rissole pan; cook, stirring, until mixture browns and bubbles. Gradually stir in stock; stir until gravy boils and thickens. Strain gravy; stir in rosemary.

5.Meanwhile, cook tomatoes, stirring, in heated small frying pan about 2 minutes or until split and just softened.

6.Divide potato among serving plates, top with rissoles, rosemary gravy and tomatoes.

Women's Weekly Food

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