Name: Mustard rissoles with colcannon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram lamb mince; 1/3 cup packaged dried breadcrumbs; 1 tablespoon wholegrain mustard; 2 green onions, thinly sliced, plus 1 extra; 4 potatoes, peeled, chopped; 40 gram light dairy spread; 300 gram green cabbage, shredded; 1/3 cup milk; 1/4 cup bought chunky basil dip; frozen baby carrots, heated, to serve

Mustard rissoles with colcannon

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

500 gram lamb mince

1/3 cup packaged dried breadcrumbs

1 tablespoon wholegrain mustard

2 green onions, thinly sliced, plus 1 extra

4 potatoes, peeled, chopped

40 gram light dairy spread

300 gram green cabbage, shredded

1/3 cup milk

1/4 cup bought chunky basil dip

frozen baby carrots, heated, to serve

Method

1.Heat a char-grill pan over moderate heat. Combine mince, breadcrumbs, mustard and onion in a bowl. Season. Shape mixture into 8 rissoles. Char-grill rissoles for 5 minutes each side or until browned and cooked.

2.Meanwhile, place potato in a saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain.

3.Melt dairy spread in same pan over moderate heat. Add cabbage; cook and stir for 3 minutes or until wilted. Return potato to pan. Reduce heat to low. Add milk; mash until almost smooth. Season. Divide colcannon among serving plates. Top with rissoles, then basil dip. Sprinkle with extra onion. Serve with carrot.

Use beef or chicken mince instead of lamb. Price will vary.
Note

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Ingredients

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