Beef Rissoles and Sweet Potato Mash
SERVES
4
PREP TIME
20 mins
COOK TIME
25 mins
INGREDIENTS
- 7 medium sweet potatoes peeled and cubed
- 1/3 C spring onion thinly sliced
- 1/3 C parsley thinly chopped
- 1 garlic clove minced
- 1/4 C sour cream
- 3 tbsp butter
- 1 tsp olive oil
- salt and pepper
- tenderstem broccolini
- gravy
Calories
724
Carbs
50g
Sugar
22g
Protein
30g
Fat
191g
*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
- Prepare the sweet potato mash by adding the cubed sweet potatoes to a saucepan of boiling water on a stovetop. Add 1 tsp salt and simmer uncovered until the potatoes are tender.
- While the sweet potatoes are boiling, cook the rissoles according to the instructions on to he pack. Once cooked, place in a warm oven until ready to serve.
- Once the sweet potatoes are tender, drain well and return to the pot. Add spring onion, parsley, garlic, sour cream and butter. Mash to desired consistency. Add salt and pepper to taste.
- Heat 1 tbsp of olive oil in a straight-skillet over medium heat. Add the broccolini and sauté until the broccolini is bright green. Remove from heat and add a crack of salt.
- Prepare preferred gravy to product instructions.
- To serve, place a cup of sweet potato mash on the plate and place the rissoles atop the mash. Add the broccolini alongside the rissoles and drizzle a small amount of gravy over the plate. Bon appétit!
