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Beef Rissoles with Cabbage Mash and Carrots

Beef Rissoles with Cabbage Mash and Carrots

Nothing like an old classic to make midweek dinners more exciting! I found this recipe in my ‘Mince Favourites’ Women’s Weekly cookbook and having made it several times I have made a few alterations over the years to suit our tastes. It’s an easy dish for children, especially mine who’s teething at the moment and the rissoles can be made a day ahead to save time. I rarely use cream in my mashed potatoes but I do for this dish to make it extra creamy with the cabbage. When it came to making the gravy I couldn’t find the mustard and dare I admit, this one time and only ever this one time, I used gravox for an instant gravy! Shock horror I know! Please don’t hold it against me.

Beef Rissoles with Cabbage Mash and Carrots

4 bacon back slices, rind removed, chopped finely

1 medium onion chopped finely

2 tblspn Worcestershire sauce

2/3 cup stale breadcrumbs

1 egg

500g lean beef mince

3 tblspn barbecue sauce

1 tblspn dijon mustard

2 cups beef stock

1 tblpsn cornflour

2 tblsn water

1/4 cup chopped fresh parsley, optional

1kg potatoes

1/4 cup cream

30g butter

200g finely shredded savoy cabbage

4 large carrots julienne sliced

1. Cook potatoes in salted water. Steam cabbage for 3-4 minutes to soften slightly and steam carrots until tender.

2. Cook the bacon and onion in a medium frypan until the onion softens and the bacon cooked. Remove and set aside.

3. In a large bowl combine the mince, breadcrumbs, egg, parsely, Worcestershire sauce, 2tblspn of the barbecue sauce and the onion and bacon mixture. You will need to use your hands to mix it thoroughly. Then shape into 8-10 rissoles depending on the size you prefer.

4. Cook the rissoles in the same frypan which is slightly oiled, in batches, until browned on both sides and cooked through. (You may need to use a lid to help do this quicker) Set aside until all cooked and keep warm.

5. Whilst cooking the rissoles, drain the potatoes and mash with cream and butter until smooth. Stir through the cabbage. Mix the water and cornflour together.

6. Put the mustard, stock and 1tblspn barbecue sauce in the same pan and bring to the boil. Stir in the blended cornflour and water and cook continuously stirring for the gravy boils and slightly thickens.

7. Place rissoles on the dinner plate with the mash and carrots. Pour the gravy over the rissoles and serve.

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