Name: Pork rissoles with cauliflower and kumara mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork mince; 1/2 cup finely chopped flat-leaf parsley, plus extra sprigs, to serve; 1/2 cup soft fresh breadcrumbs; 3/4 cup reduced-fat grated cheddar cheese; 1 egg, lightly whisked; 300 gram kumara, peeled, chopped; 500 gram cauliflower, cut into small florets; 250 gram green beans; 1/3 cup reduced-fat milk, heated; 1 tablespoon vegetable or olive oil

Ingredients

500 gram pork mince

1/2 cup finely chopped flat-leaf parsley, plus extra sprigs, to serve

1/2 cup soft fresh breadcrumbs

3/4 cup reduced-fat grated cheddar cheese

1 egg, lightly whisked

300 gram kumara, peeled, chopped

500 gram cauliflower, cut into small florets

250 gram green beans

1/3 cup reduced-fat milk, heated

1 tablespoon vegetable or olive oil

Method

1.Combine mince, parsley, breadcrumbs, 1/4 cup of the cheese and the egg in a bowl. Season. Shape mixture into 12 rissoles.

2.Place kumara and cauliflower in a steamer basket over a saucepan of boiling water; steam for 12 minutes or until tender, adding beans in the final 6 minutes of cooking. Transfer beans to a heatproof bowl; cover to keep warm. Transfer cauliflower and kumara to a separate heatproof bowl. Add milk; mash until combined. Stir in remaining cheese until melted and combined. Season.

3.Meanwhile, heat oil in a large frying pan over moderate heat. Cook rissoles, in batches, for 8 minutes or until browned and cooked.

4.Divide mash and beans among serving plates; top with rissoles. Serve sprinkled with parsley sprigs.

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Kumara is orange sweet potato.
Note

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Ingredients

Method

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