Gluten Free Beef Rissoles with Mashed Potatoes
A traditional Australian meal that the whole family will love, these beef rissoles are packed with hidden vegetables and taste amazing!
Servings: 14 rissoles
Calories: 125kcal
Equipment
- 2 Baking Tray
- Baking Paper
- double boiler
- Potato Masher
Ingredients
- 1 kg beef mince
- 1 brown onion finely grated, excess moisture squeezed out
- 1 medium zucchini finely grated, excess moisture squeezed out
- 1 medium carrot finely grated, excess moisture squeezed out
- 1/3 cup gluten free breadcrumbs
- 2 large eggs
- 1 teaspoon onion powder
- ½ teaspoon garlic granules
- 1 teaspoon sweet paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt finely ground
- 1 tablespoon flat leaf parsley finely chopped
Mashed potatoes
- 4 large potatoes peeled and diced
- ½ teaspoon salt for water
- 50 grams Butter
- 2/3 cup Milk soy milk or cow’s milk
- ¼ teaspoon Salt
- Pinch nutmeg finely grated from whole
To serve
- Gravy of choice
- 200 grams Green beans topped and tailed
Instructions
- Line two large baking sheets with parchment paper. Preheat the oven to 180 degrees Celsius.
- To a large bowl add the beef mince, finely grated brown onion, zucchini and carrot, breadcrumbs, eggs, onion powder, garlic powder, paprika, thyme, oregano, salt and parsley.
- Using clean hands, mash all the ingredients together until well combined.
- Take a handful of beef mixture (about 1/3 cup) and form into a ball. Place the ball onto the parchment paper lined baking sheet and flatten with your palm. Repeat this process until all the beef mince mixture has been formed into rissoles.
- Make sure all of the rissoles are spaced out by about 2 centimetres. Place the trays into the oven to bake for 20 minutes or until cooked through. Alternatively, you can fry the rissoles. Heat 2 tablespoons of olive oil in a large frying pan on a medium heat. Add around 4 rissoles at a time. Cook the rissoles on the first side for 8-10 minutes before flipping them over with a spatula and cooking for 8-10 minutes on the second side. Transfer the cooked rissoles to a large baking dish and place in a 100-degree Celsius oven to keep warm while cooking the remaining rissoles. Repeat this step until all the rissoles have been fried.
- While the rissoles are baking, make the sides. Add peeled and diced potatoes into the saucepan of a double boiler and top with water. Add ½ teaspoon of salt to the water and bring to a boil. Once boiling add the steamer basket to the saucepan and fill with the green beans. Place the lid on and steam until tender but still vibrant green. Remove the beans from the boiling water and take the lid off to prevent steaming further.
- Once the potatoes are soft and tender, carefully strain into a colander in the sink. Return the potatoes back to the saucepan along with the butter, salt, pepper, milk and finely grated nutmeg. Mash vigorously until smooth and creamy. Add the grated cheese and mash again to combine.
- To serve, place a large spoonful of mashed potatoes onto a plate along with a serve of green beans and 2-3 rissoles. Drizzle warmed gravy over the top and serve warm.
Video
Notes
Nutrition facts are based on per rissole and does not include mashed potatoes, beans and gravy.
Storage
This recipe makes 14 rissoles. If serving 4 adults you should have around 7 rissoles leftover. Freeze these in an airtight container for 6-12 months or store in the fridge in an airtight container for 3-4 days. Reheat before eating.Nutrition
Calories: 125kcal | Carbohydrates: 4g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 228mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg