Lamb rissoles with mash, broccoli & honey glazed baby carrots

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings people

Appliance/Function:

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.

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.

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.

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.

Divide the lamb rissoles with mash, broccoli & honey-glazed baby carrots between plates. Serve with ¼ cup tomato sauce sauce on the side.