Beef and beetroot rissoles with pumpkin mash

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How to make Beef and beetroot rissoles with pumpkin mash

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:50
  • Total Time : 1:00

Ingredients

  • 1 quantity spice-roasted Beetroot (see notes)
  • 500g beef mince
  • 1 egg, lightly beaten
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons extra virgin olive oil

Pumpkin mash

  • 1.25kg Kent pumpkin
  • 3 large sprigs fresh thyme
  • 2 garlic cloves, unpeeled
  • 1 tablespoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup milk
  • 25g butter
  • 2 teaspoons fresh thyme leaves, plus extra to serve
  • 80g mixed salad leaves
  • 1/3 cup marinated fetta

Method

  • Step 1 Roast pumpkin: Preheat oven to 220C/200C fan-forced. Line a small roasting pan with baking paper.
  • Step 2 Scoop seeds from pumpkin and discard. Place pumpkin in prepared pan. Top with thyme and garlic. Drizzle with maple syrup and oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool.
  • Step 3 Finely chop beetroot. Place 1/2 the beetroot, mince, egg, breadcrumbs and parsley in a bowl. Season well with salt and pepper. Mix well to combine. Shape into 8 rissoles.
  • Step 4 Heat oil in a large frying pan over medium heat. Cook rissoles, turning, for 8 to 10 minutes or until browned and just cooked through.
  • Step 5 Meanwhile, discard skin from pumpkin. Squeeze reserved garlic from skins. Place in a saucepan over medium-high heat. Add milk and butter. Mash over heat for 3 to 5 minutes or until smooth and heated through. Season. Stir in thyme.
  • Step 6 Combine salad leaves, fetta and remaining beetroot in a bowl. Serve rissoles with mash, extra thyme and salad.

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