Beef Rissoles with Potato Mash & Honey Carrots

Pre-make these classic rissoles for a quick school night meal.


500g beef mince
75g crumbled feta
1 carrot finely grated
1 egg
500g potatoes
¼ cup breadcrumbs
½ medium onion finely diced
2 tbsp chopped parsley
Salt & pepper to taste

Potato Mash
75g butter
½ cup milk

Honey Carrots
Olive Oil


Combine all ingredients in a large bowl. Shape into 4 large rissoles with your  hands. You can either bbq or grill using a little olive oil. Rissoles will need about 4 minutes per side for a medium cooked rissole. Serve with mash and honeyed carrots.

Potato Mash
Peel and diced potato into 1cm pieces. Place in a large saucepan with 2  teaspoons salt and just cover with water. On a high heat boil for 20-25 minutes until potatoes and pumpkin are tender and soft. Mash with a potato masher or fork until very smooth. Add butter and 1 tsp salt and stir combine well. Add milk and whisk thoroughly to add air and volume. Serve immediately.
Tip: To make mash extra fluffy and keep it hot, warm milk before adding.

Honey Carrots
Cut carrots into 2cm diagonal chunks and drizzle with olive oil and honey. Season well. Line a tray with baking paper and roast carrots for 30-40 minutes until  caramelised and tender. Toss half way through to ensure carrots cook evenly.

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