Beef Rissoles with Sweet Potato mash and Green Beans

By schmidtamy98

Ingredients

• Rissoles
• 500 g (1 lbs. 1.6 oz.) lean beef mince
• (options: lean turkey, chicken or pork mince)
• 1 whole egg, lightly beaten
• 2 large cloves garlic, crushed
• 1 medium carrot, grated
• 1 onion, grated
• 1/2 cup (65g/2.4 oz.) ground flaxseed (linseed)
• 1-2 tbsp. paprika, or to taste
• 1 tbsp. of dried basil, or to taste
• 1 roma tomato, finely chopped
• 1/4 tsp. pink Himalayan salt
• 1/4 tsp. freshly ground black pepper
• Sweet Potato Mash (serves 2)
• 300 g (10.6 oz.) sweet potatoes, peeled and cut into smaller pieces
• 1-2 cloves garlic
• Unsweetened almond milk, as required
• Pink Himalayan salt, to taste
• Black pepper, to taste
• Green Beans (serves 2)
• 300 g (10.6 oz.) green beans (string/snap beans)

Preparation

Step 1

1. Combine the beef mince, carrot, onion, egg, garlic, ground flaxseed, tomatoes and spices in a bowl.
2. Mix well by using your hands.
3. Form the beef mince into 8 rissoles and set aside.
4. Meanwhile, add some oil to a frying pan over medium heat.
5. Add the rissoles and cook them for a 5-7 minutes on each side, or until cooked through.
6. Place the sweet potato in a pot and add water.
7. Place over medium to high heat and boil until the sweet potato has softened.
8. Drain the sweet potato and place in a bowl with a small amount of almond milk, garlic and spices.
9. Mash the sweet potato until desired consistency is achieved. Note: You may need to add more almond milk.
10. Place the beans in a microwave-safe dish. Cover.
11. Microwave on high for 2-3 minutes or until bright green and tender. Drain.
12. Serve the beef rissoles with half the sweet potato mash and steamed green beans.
NOTES: Bring the rest of the sweet potato mash, green beans and one serve of rissoles for lunch the next day. Place the other two serves of rissoles in the freezer for use week 3 or when short of time.