Beef Rissoles with Onion Gravy

Ingredients

• 600 gram beef mince
• 2 piece brown onion
• 2 clove garlic
• 1 piece egg
• 3/4 cup fresh breadcrumbs
• 1 tablespoon worcestershire sauce
• 2 tablespoon olive oil
• 20 gram butter
• 1.5 tablespoon plain flour
• 375 millilitre beef stock
• 1 kilogram potatoes, peeled and chopped
• 125 millilitre milk
• 2 cup frozen peas

Instructions

1. 1Grate one onion into a large bowl. Add the mince, crushed garlic, egg, breadcrumbs and worcestershire sauce. Season and mix with your hands until just combined.
2. 2Shape the mixture into 8 thick patties. Chill them in the fridge for 15 minutes to firm up.
3. 3Boil the potatoes in salted water for 15 minutes until tender. Drain, then mash with the milk and half the butter.
4. 4Heat the oil in a large frying pan over medium heat. Cook the rissoles for 5 minutes each side until browned and cooked through. Move to a plate and cover.
5. 5Slice the second onion. Add it to the pan with the remaining butter and cook for 5 minutes until golden.
6. 6Stir in the flour for 1 minute, then gradually whisk in the stock. Simmer for 3 minutes until the gravy is thick.
7. 7Microwave the peas following the packet directions.
8. 8Return the rissoles to the pan and turn to coat in the gravy. Serve with mash and peas.