Beef rissoles with roasted pumpkin mash

by Leah Halmagyi


  • 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


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.