Beef and vege rissoles with lentil potato smash and tomato sauce
- 300g small potatoes, halved
- ½ can no-added-salt lentils, drained
- 2 cups rocketarugulaX leaves
- 2 cloves garlic, finely chopped
- 2 spring onions, finely sliced
- 400g can no-added-salt chopped tomatoes
- ½ teaspoon brown sugarlight brown cane sugarX
- ¼ cup red wine (optional)
- 300g lean beef mince
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 carrot, grated
- 1 egg
- ¼ cup grated parmesan to garnish
- fresh parsley to garnish
- black pepper, to garnish
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.
Make it gluten free: Check celery salt and paprika are gluten free.
Make it vegan: Use TVP instead of mince. Substitute egg with Orgran Egg Replacer. Use Angel Food parmesan alternative. Check red wine is vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 9g
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