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Herby beef patties with a gentle smoky paprika note, paired with creamy carrot-and-potato mash and sweet peas.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Egg: beaten; Red onion: finely grated; Baby potatoes: halved; Carrot: sliced; Black pepper: to taste.
Step by step
Put the potatoes and carrots in a saucepan, cover with cold water and bring to the boil. Simmer until both are very tender.
Timer available in cooking mode · 15 min
While the vegetables cook, combine the mince, egg, breadcrumbs, grated onion, paprika and Worcestershire sauce with black pepper. Shape into 4 even patties and wash hands and surfaces thoroughly afterwards.
Heat the oil in a frying pan over a medium heat. Cook the patties, turning once, until browned and cooked through with no pink centre.
Timer available in cooking mode · 12 min
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Add the peas to the potato pan for the final 3 minutes. Drain, reserving the peas. Mash the potatoes and carrots with the milk, then season with black pepper.
Timer available in cooking mode · 3 min
Spoon the carrot mash onto plates, add the rissoles and scatter over the peas. Serve immediately while piping hot.
