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Sneaky rissoles with potato & leek smash

May 09, 2016
by Chelsea Winter
meatballs, rissole recipe
13 Comments

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Rissoles
Recipe from Homemade Happiness – NZ’s bestselling cookbook of 2015!

Sneaky rissoles with potato & leek smash

I call these ‘sneaky’ rissoles because although there are veges hidden within them (and served alongside), no one will care or notice because it’s all so very delicious. Even the beetroot haters won’t mind.  If you don’t want to bother with the pan jus, just serve with a dollop of relish or tomato sauce. My bestie Andrea became mildly obsessed with these after I made them for her when I was testing the recipe — she said they were the best thing she’d ever tasted. Bless. I’ll think of her every time I make them now. To make these gluten-free, use GF breadcrumbs.

Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 6–8 (makes about 15 rissoles)

Ingredients

Rissoles
500g beef mince
500g pork mince
1 onion, finely chopped
1 large courgette, grated
1 cup grated peeled beetroot
½ cup dried breadcrumbs (or 2 slices wholemeal toast bread processed to a crumb)
1 large free-range egg
½ cup chopped fresh herbs (parsley, chives, sage)
¼ cup tomato paste
1 tbsp extra virgin olive oil
2–3 cloves garlic, crushed
1 tsp ground black pepper
1 tsp Worcestershire sauce
1/2 tsp salt
olive oil for cooking

Jus
1 ½ cups beef reduced-salt stock
3 tbsp tomato relish
2 tsp cornflour mixed with 2 tsp water

Smash
1kg floury potatoes (such as Agria), scrubbed and halved
50g butter
1 leek, finely chopped
1 cup chopped or baby spinach (optional)
¼ cup finely chopped fresh chives or parsley
1 tbsp Dijon mustard
freshly ground black pepper
squeeze of lemon

Method

Preheat the oven to 200c (190c fan-bake). Line a roasting dish with baking paper.

Add all the rissole ingredients, except the oil, to your largest mixing bowl and with clean hands scrunch up until mixed evenly. Shape into about 12–15 plump rissoles — the size is somewhere between a meatball and a burger patty. Arrange in the roasting dish, cover and refrigerate for 20 minutes to set (or until needed).

Add the halved potatoes to a saucepan of cold salted water. Bring to a simmer and cook for 15–20 minutes until tender. Drain and keep warm until needed.

Heat 1 tablespoon olive oil in a large frying pan (or barbecue hotplate) over a medium-high heat.

When the pan is hot, brown the rissoles on both sides in 2–3 batches, so you don’t overcrowd the pan, then return to the roasting dish.

Bake the rissoles in the oven for 13–15 minutes (the beetroot will make them look pink even though they’re cooked).

To make the jus, drain the fat from rissole pan and add the beef stock, scraping all the caramelised meat juices off the bottom. Add the relish and cornflour mixture, simmer rapidly and stir until the sauce thickens a little.

While the rissoles are cooking, add the butter and a splash of olive oil to another saucepan over a medium heat. When foamy, add the leek and cook for about 15 minutes until very soft.

Add the leeks to the potatoes and squash with a fork to smash them up a bit. Stir though the spinach if using, herbs and mustard. Season with salt and pepper and a squeeze of lemon juice.

Serve the rissoles on the smashed potato and pour over the pan jus.

 

 

 

13 Comments
  1. Errin Hamlyn May 20, 2016 at 7:42 am Reply
    Made the rissoles for the first time tonight. They were a winner for everyone at the table. Really yum! Thanks Chelsea
  2. Carolyn May 27, 2016 at 3:37 am Reply
    Hi Chelsea Is there a substitute for the beets? Thanks
    • Chelsea Winter June 6, 2016 at 9:45 pm Reply
      You could just use extra carrot or courgette.
  3. Sarah Taylor June 9, 2016 at 10:00 am Reply
    Delicious, made this tonight. Miss 8 said it was her favourite dinner ever. Yummy!
  4. Sophie-Lee Johnston July 8, 2016 at 7:57 am Reply
    I made this recipe earlier this week. I had to use grated brocolli stalk and instead of courgette, and accidentally overcooked them a bit (due to the crying baby) but they were delicious! I had them for dinner twice and lunch today.
  5. Tina August 16, 2016 at 9:33 am Reply
    Was yum, even my 5year old asked for more, even asked to have the missiles in his lunch at school the next day!
  6. Melanie Day December 1, 2016 at 5:48 am Reply
    This recipe is one of the best. I make it regularly and everyone loves it! Tasty, adventurous, but not that hard to whip up. Thanks Chelsea!
  7. Katie December 17, 2016 at 9:19 am Reply
    Yuuuuuum! I adore this dish and its use of so many whole foods! Thanks Chelsea ❤
  8. Irene May 10, 2017 at 12:06 am Reply
    I made these for my family while in Canada and my 14month old grandson couldn't stuff the rissoles into his mouth fast enough. He loved them, as did the rest of the family!
  9. Est September 10, 2017 at 9:49 am Reply
    oh my word... I made these tonight for the fambamily.... hands down, best meatballs/rissoles EVER! Hubby doesn't like leak; courgette or much onion.... and he loved it!!!! Kids loved it too. Yummy yummy! thanks Chelsea
  10. Colleen November 11, 2018 at 7:32 am Reply
    I discovered your recipes 6 days ago & this is the 2nd recipe I have made. The first time I have cooked with beetroot but it won't be my last. These were amazing (I accidentally put a tablespoon on mustard in the rissole mix as well) on the night & delicious as leftovers. Look forward to making more of your recipes
  11. Angela May 6, 2019 at 10:26 am Reply
    I impressed the in-laws with this rissoles recipe and they loved it very much. I have so many compliments that i might be their favorite daughter in-law.lol Thank you Chelsea
  12. Mel April 7, 2020 at 7:27 am Reply
    Made these for the first time tonight and they were a massive hit. All of the 3 kids scoffed them and hubby and I enjoyed them too. I used beef and lamb mince as the super didnt have pork, but am looking forward to trying them with pork next time. Thanks Chelsea!

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