Lamb Rissoles with Balsamic Onions
SERVES
6
PREP TIME
10 mins
COOK TIME
25 mins
Comfort food with an upscale twist. Juicy lamb rissoles served on creamy garlic mash with sticky balsamic onions. Ideal for bistro-style or plated service.
INGREDIENTS
Garlic Mash
- 1.2kg potatoes
- 1/3 cup milk (80ml)
- 25g butter, cubed
- 2 Tbsp aioli
- 2 tsp crushed garlic
Balsamic Onions
- 4 brown onions
- 20g butter
- 1 Tbsp plain flour
- 1 beef stock cube dissolved in 400ml boiling water
- 2 Tbsp balsamic vinegar
- 2 Tbsp brown sugar
Serving Suggestions
- broccolini
- green beans
- sugar snap peas
- parsley, to garnish
Calories
580
Carbs
39g
Sugar
10g
Protein
27g
Fat
35g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Garlic Mash
Peel and cube potatoes, then place in a large saucepan. Cover with water, bring to the boil and cook for 20 minutes. Drain well, add remaining ingredients and mash until smooth. Season with salt and pepper to taste. - Balsamic Onions
Slice onions into thin wedges. Melt butter in a large frying pan on medium heat. Add onions and cook until soft (5 minutes). Stir in flour; cook 30 seconds. Slowly whisk in beef stock. Add vinegar and sugar and simmer gently for a couple of minutes. Season. - While potatoes and onions cook, cook rissoles according to instructions on packet.
- To Serve
Steam greens. Spoon mash onto serving plates and top with rissoles and balsamic onions. Add greens on the side. Garnish with parsley.
