Serves: 4

Prep time: 20 mins

Cook time: 20 mins

Ingredients

500g lean beef mince 1 large onion 2 small beaten eggs 1/2 cup bread crumbs 2 tbsp tomato sauce 1 tbsp Worcestershire sauce Salt and pepper to taste Flour	Half a head of cauliflower 1 small broccoli 8 medium potatoes 3 carrots 1/2 cup milk Vegetta vegetable stock or salt 3 tbsp olive oil 1 tsp butter
Bread crumbs This is the brand of breadcrumbs I use. You can choose an alternative if you can't find this brand, but different brands have different tastes.

 

Directions

1. Peel the potatoes and cut each potato into four pieces. Put the potatoes into a large pot and fill it with water. Boil the potatoes on moderate heat and set aside once cooked and soft.
2. Grate the onion and put it into a large bowl.
3. Add the mince, eggs, tomato sauce, Worcestershire sauce, bread crumbs, salt, and pepper to the onion, and mix the ingredients until combined.
4. Roll the mixture into small patties and roll each patty in flour. You should be able to make around 15-16 rissoles.
5. Use the olive oil to fry the patties in a non-stick frypan. Set the fried patties aside on a plate.
6. While frying the patties, cut the cauliflower, broccoli and carrots into small pieces. Steam (or boil) these veggies on low heat for 5-10 minutes or until soft. Remove from heat.
7. Drain the water from the potatoes and mash them. Add the butter and the milk to the potatoes and mix.
8. Divide the rissoles, mash and veggies into four plates and serve with tomato sauce or gravy.

 

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.