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Beef Rissoles with Sticky BBQ Sauce
with Roast Sweet Potato & Honey-Mustard Mayo
Proper home-made rissoles, not the frozen kind — shaped by hand, pan-fried, then tossed through their own sauce so they end up glazed rather than drowned. Roast sweet potato and a honey-mustard mayo round it out.
Ingredients (for 2)
Pantry basics not counted above: olive oil for cooking, balsamic vinegar for the salad, and a pinch of salt for the rissole mix.
Method
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Get the sweet potato roasting
Preheat the oven to 200°C fan-forced (220°C standard). Cut the sweet potato into bite-sized chunks, toss on a lined tray with oil and a pinch of salt, and roast for 20–25 minutes while you get on with everything else.
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Mix and shape the rissoles
In a bowl, combine the mince, egg, breadcrumbs, garlic and a good pinch of salt — mix with your hands until it just holds together, no need to overwork it. With damp hands, shape into rissoles about 2cm thick, roughly 2–3 per person.
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Pan-fry in batches
Heat a drizzle of oil in a large frying pan over medium-high heat. Cook the rissoles in batches so the pan doesn't crowd — 3–5 minutes a side until browned through. Off the heat, pour in the BBQ sauce and a splash of water, and turn the rissoles through it until they're properly glazed.
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Make the honey-mustard mayo
While the rissoles cook, stir the mayonnaise, honey and mustard together in a small bowl.
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Dress the salad
Roughly chop the tomato and toss it with the salad leaves, a drizzle of balsamic vinegar and a little oil. Season.
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Serve
Divide the rissoles, sweet potato and salad between plates, spoon over any sauce left in the pan, and put the honey-mustard mayo on the side.