Beef Rissoles and Sweet Potato Mash
Our winter warmer rissole recipe is a true blast from the past, bringing back those fond memories of the dinners your parents used to serve. The dish has a modern twist by incorporating sweet potato, elevating this classic to new heights. If you're looking for a meal that will appeal to a slightly older demographic, then look no further than our Rissoles with Creamy Mash and Mushrooms recipe. This dish can be made with either our Gourmet Beef or Gourmet Lamb Rissoles and is the perfect choice for lunch or dinner at RSLs, aged care facilities, pubs, clubs, and taverns. So, whether you're feeling nostalgic or simply looking for a delicious and filling meal, this recipe is sure to hit the spot.
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
*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!
