Ingredients
- 600g pumpkin, diced
- ¼ cup extra virgin olive oil
- sea salt flakes and freshly-milled black pepper
- ½ tsp ground nutmeg
- 2 Tbsp softened unsalted butter
- 800g beef mince
- 1 white onion, finely diced
- 8 cloves garlic, minced
- 1½ tsp ground cumin
- ½ tsp ground coriander seed
- ¼ tsp ground allspice
- 2 egg yolks
- 3 cups fine breadcrumbs
- 2 tsp dried Italian herbs
- steamed broccolini, to serve
Instructions
1 Preheat oven to 180°C. Toss the pumpkin in half the olive oil and season generously with salt and pepper. Bake for 45 minutes, until softened. Press through a fine sieve, beat in the nutmeg and butter.
2 Combine the mince, onion, garlic, cumin, coriander seed and allspice in a bowl with the yolks and ½ cup breadcrumbs, then knead lightly until smooth. Season with salt and pepper, then form into eight balls. Flatten lightly then press into a mixture of the remaining breadcrumbs and dried herbs.
3 Fry the rissoles in the remaining oil for 3 minutes each side, until browned, then transfer to the oven and bake for 10 minutes. Serve with pumpkin mash and steamed broccolini.