Beef and vege rissoles with lentil potato smash and tomato sauce

1 Preheat oven to 200°C. In a baking dish lined with baking paper, place halved potatoes. Spray with oil and bake in oven for 20 minutes. Remove from oven and roughly crush with masher. Add lentils and spray lightly with oil. Place back in oven and cook for a further 10 minutes, until edges of potato are browning. Add rocket and combine. Keep potatoes warm until serving.

2 Spray a pan with oil and place over a medium heat for 1 minute. Add half of the garlic and spring onions and sauté. Add tomatoes, brown sugar and red wine, if using. Bring to a simmer and cook for 5-10 minutes. Set aside.

3 To make rissoles, place remaining garlic, spring onions, the beef mince, celery salt, paprika, carrot and egg in a bowl and combine well (you can use clean hands to do this). Form into small balls and press flat to make rissoles.

4 Spray a frying pan with oil and set over a medium-high heat. Cook rissoles, turning, for 4-5 minutes, until just cooked through.

5 Serve rissoles on top of potatoes, with sauce drizzled over. Garnish with parmesan, parsley and black pepper.