Equipment
- 1 Steamer pot
- 1 Large frypan with lid
- 1 Large bowl
- 1 Large frypan
Ingredients
Carrots
- 4 cloves garlic
- 400 g baby carrots or 400g large carrots
- 1 tbsp / 15 ml olive oil
- 1 tbsp honey
Potatoes
- 600 g potatoes
- ¼ cup / 60 ml milk or plant-based milk
- 1 tbsp / 15 ml olive oil
Rissoles
- 450 g lamb mince or beef mince
- ¼ cup / 15 g panko breadcrumbs or gluten-free breadcrumbs
- 2 tsp barbecue seasoning
- 1 tbsp / 15 ml olive oil
Broccoli
- 1 broccoli
To serve
- ¼ cup / 70 g tomato sauce
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil.
Cook carrots
- Peel and mince 4 cloves garlic. Wash 400 g baby carrots slice any bigger ones in half lengthwise and trim the stalks (if using large carrots, slice them into quarters lengthwise, then slice them in half). Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add half of the garlic and cook stirring, for 1 minute. Add 1 tbsp honey and a splash of water, then add the carrots in a single layer and season with salt and pepper. Toss to coat, then cook, covered for 10-15 minutes, until tender.
Cook potatoes
- Peel 600 g potatoes and dice them into 2cm chunks. Cook them in the steamer pot of boiling water for 12 minutes or until tender. Then transfer the cooked potatoes to a large bowl, add ¼ cup milk and 1 tbsp olive oil and season with salt and pepper. Mash until smooth then cover and set aside. Reserve the steamer pot with water.
Make rissoles
- Meanwhile, put the remaining garlic, 450 g lamb mince, ¼ cup panko breadcrumbs and 2 tsp barbecue seasoning in a large bowl. Using damp hands, combine well, then shape into 8 patties, flatten to 1cm thick. Heat 1 tbsp olive oil in a frypan over medium-high heat. Cook the rissoles for 3 minutes on each side or until cooked through.
Cook broccoli
- While the rissoles are cooking, bring the steamer pot of water back to a boil and top up the water if needed. Slice 1 broccoli into florets. Add the broccoli to the steamer pot and cook for 5 minutes, until tender. Season with salt and pepper.
To serve
- Divide the lamb rissoles with mash, broccoli & honey-glazed baby carrots between plates. Serve with ¼ cup tomato sauce sauce on the side.
Nutrition
Calories: 641kcal | Carbohydrates: 56g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 337mg | Potassium: 1.461mg | Fiber: 11g | Sugar: 15g | Calcium: 192mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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