Beef rissoles with mash and onion gravy
45 min · 40 g protein · 510 cals / serving
The Aussie family classic: well-browned beef rissoles packed with grated zucchini and carrot so they stay juicy, a fluffy potato and cauliflower mash, a proper onion gravy with a splash of Worcestershire, and a pile of sweet green peas. Weeknight comfort food in about half an hour.
Ingredients
Mash
- 400 g gold potatoes, peeled, in chunks
- 1 small head cauliflower, in florets
Rissoles
- 1 zucchini, coarsely grated and squeezed dry
- 1 carrot, finely grated
- 1 small onion, finely grated
- 1 egg
- 40 g breadcrumbs
- 2 tsp Worcestershire sauce
- 3 tsp ketchup, tomato sauce
- a small handful fresh parsley, chopped
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 500 g ground beef (95% lean), extra-lean beef mince
- 2 tsp canola oil
Onion gravy
- 1 large onion, thinly sliced
- 375 ml beef broth
- 1 tsp Worcestershire sauce
- 3 tsp cornstarch, cornflour, mixed with 30 ml cold water
- 300 g cooked frozen green peas
Steps
- Put the potatoes in a pot of cold salted water, bring to the boil and cook 8 minutes, then add the cauliflower and cook 10–12 minutes more, until both are very soft.
- Meanwhile, put the squeezed zucchini, carrot, grated onion, egg, breadcrumbs, Worcestershire, tomato sauce, parsley, half the salt and the pepper in a bowl and stir together. Add the mince and mix with your hands until just combined. Shape into 8 rissoles about 2 cm thick.
- Heat the oil in a large frying pan over medium-high heat and cook the rissoles 4–5 minutes per side, until deep brown and 160°F in the middle. Move to a plate and cover loosely.
- Add the sliced onion to the same pan with a pinch of salt and cook 6–8 minutes, until soft and golden. Pour in the stock and Worcestershire, scrape up the browned bits, then stir in the cornflour mix and simmer 2 minutes until glossy and thick. Return the rissoles to warm through in the gravy.
- Drain the potatoes and cauliflower well, let them steam dry for 2 minutes, then mash with the milk, butter and the rest of the salt. Cook the peas in boiling water or the microwave for 3 minutes. Serve the rissoles and gravy with the mash and peas.
Good to know
Why squeeze the zucchini?
Grated zucchini holds a lot of water. Squeezed in a clean tea towel, it keeps the rissoles moist without making them fall apart in the pan.
Salad instead of mash?
In summer, serve the rissoles with a big garden salad of lettuce, tomato, cucumber and beetroot and a spoon of tomato relish instead of the mash and gravy.
Can I freeze them?
Freeze the raw rissoles between sheets of baking paper for up to 3 months and cook from thawed. Cooked rissoles also freeze well for school lunches.
Per
- Calories
- 83
- Protein
- (34%)
- 7 g
- Fat
- (26%)
- 2 g
- Carbohydrates
- (41%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 196 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2039 kcal goes into the pot and 2819 g of ingredients comes out as about 2450 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.