Lamb rissoles

Step 1

Preheat oven to 200°C. Place the potatoes in a large saucepan and cover with cold salted water. Cover and bring to a boil over high heat. Cook for 10-15 mins or until almost tender. Drain well.

Step 2

Meanwhile, finely chop 1 tbs of the rosemary. Reserve remaining rosemary sprigs.

Step 3

Heat 2 tsp of the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3 mins. Add the garlic and chopped rosemary and cook for 2 mins or until onion softens. Transfer to a large bowl. Add the mince, zucchini, breadcrumbs, egg and mustard. Use your hands to mix until well combined. Season. Divide the mixture into 12 even portions and shape each portion into a 6cm patty. Place on a plate in the fridge for 10 mins to chill.

Step 4

Combine the cooked potato, rosemary sprigs and 2 tsp of the remaining oil in a large roasting pan. Use a fork to squash the potato until lightly crushed. Season. Bake for 20 mins or until golden and crisp.

Step 5

Line a baking tray with baking paper. Arrange the broccoli and tomatoes on a tray. Drizzle with remaining oil. Roast for 10 mins or until broccoli is just tender. Add the asparagus and cook for a further 10 mins or until tender.

Step 6

Spray a large frying pan with olive oil and place over medium-high heat. Cook rissoles, in batches, for 3-4 mins each side or until golden brown and cooked through.

Step 7

Heat the gravy following packet directions. Divide the rissole, broccoli mixture and potato among serving plates. Drizzle with gravy and serve immediately.