Ingredients
- 500g beef mince
- 1 egg
- 1/2 cup gluten-free breadcrumbs
- 1 small brown onion, grated
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 tablespoon olive oil
- 800g sweet potato, peeled and chopped
- 30g butter
- 250g green beans, trimmed
Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free
Proper winter dinner without making a big production of it. Chooki's Chilli Chicken Salt goes straight into the rissoles, so the beef gets that warm chilli kick all the way through instead of just sitting on top.
- 500g beef mince
- 1 egg
- 1/2 cup gluten-free breadcrumbs
- 1 small brown onion, grated
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 tablespoon olive oil
- 800g sweet potato, peeled and chopped
- 30g butter
- 250g green beans, trimmed
Step 1: Mix
Put the beef mince, egg, breadcrumbs, grated onion and Chooki's Chilli Chicken Salt in a bowl. Mix with clean hands until it just comes together, then shape into 8 small rissoles.
Step 2: Mash
Boil the sweet potato for 12-15 minutes, until soft when poked with a fork. Drain well, add the butter, then mash until smooth. Steam the green beans for 3-4 minutes while the rissoles cook.
Step 3: Fry
Heat the olive oil in a large frying pan over medium heat. Cook the rissoles for 4-5 minutes each side, until browned and cooked through in the middle.
Step 4: Serve
Spoon the sweet potato mash onto plates, add the green beans and sit the rissoles on top. Scrape any pan juices over the rissoles before serving.
Tip: Grating the onion keeps the rissoles juicy and saves you from biting into big chunks of onion.
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