Rissoles With Potato and Peas

Ingredients

• 560g Beef mince
• 4 potatoes Potatoes
• 180g Frozen peas
• 2 carrots Carrot
• 1 onion Brown onion
• 2 cloves Garlic

Method

1. Prepare the vegetables Wash and peel the potatoes, then cut into 2cm pieces. Wash and trim the carrot and peel the onion, then finely grate both. Gently squeeze excess liquid from the grated vegetables. Peel and crush the garlic.
2. Boil the potatoes Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 12-15 minutes until tender when pierced with a fork. Drain well and keep warm.
3. Mix the rissoles Put the beef mince, all the grated carrot and onion, and the crushed garlic in a bowl. Mix and squeeze together with clean hands until evenly combined and the mixture holds together when pressed.
4. Shape and cook Shape the mixture into patties about 8 cm wide and 1.5 cm thick (roughly 2 per serve). Heat a large non-stick frying pan over medium heat. Cook the patties in batches in a single layer for 5-6 minutes on each side until browned and cooked through with no pink in the centre (75C on a food thermometer), turning gently with a spatula. Keep the cooked rissoles warm while you finish the remaining batch.
5. Cook the peas While the rissoles cook, bring a small saucepan of water to the boil. Add the frozen peas and cook following the packet instructions until tender and hot, then drain.
6. Serve Divide the rissoles, potatoes and peas between plates and serve warm.