Name: This cosy chicken rissoles & sweet potato mash recipe is perfect for one
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 200g orange sweet potato, peeled, cut into chunks; 1 tablespoon softened butter; 1 tablespoon milk; Sea-salt flakes and freshly ground black pepper, to season; 150g chicken mince; 1/4 cup finely grated parmesan; 2 tablespoons dried breadcrumbs; 1 tablespoon finely chopped parsley, plus extra to serve; 1/2 teaspoon Italian dried herbs; 1 tablespoon olive oil; 1/2 bunch broccolini, steamed; Gravy, to serve

Sometimes, the best nights are the ones spent solo with a warm, comforting plate of food. If you’re tired of dividing big family recipes or settling for uninspiring leftovers, this single-serve chicken rissole recipe is exactly what you need.

This recipe for chicken rissoles and sweet potato mash delivers the perfect comfort meal for one. Think juicy, golden chicken rissoles and sweet potato mash nestled together, all smothered in a rich, velvety gravy. It has all the nostalgic warmth of a classic Sunday roast, scaled down perfectly for one – no waste, no fuss, just pure comfort.

Ingredients

200g orange sweet potato, peeled, cut into chunks

1 tablespoon softened butter

1 tablespoon milk

Sea-salt flakes and freshly ground black pepper, to season

150g chicken mince

1/4 cup finely grated parmesan

2 tablespoons dried breadcrumbs

1 tablespoon finely chopped parsley, plus extra to serve

1/2 teaspoon Italian dried herbs

1 tablespoon olive oil

1/2 bunch broccolini, steamed

Gravy, to serve

Method

Step 1

Place the sweet potato in a saucepan of cold water and bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until softened. Drain, then return to the pan. Add butter and milk and stir with a wooden spoon until combined and smooth. Season with salt and pepper.

Step 2

Meanwhile, combine the mince, parmesan, breadcrumbs, parsley and Italian dried herbs in a bowl. Season. Form the mixture into three flat rissoles.

Step 3

Heat the oil in a medium saucepan over medium heat. Cook the rissoles for 4–5 minutes each side, until cooked through.

Step 4

Serve rissoles with mash, broccolini, gravy and extra parsley.

Chicken rissoles with sweet potato mash for one — *(Credit: Photography: Tim Roberts | Styling: Lucy Busuttil)*

Quick and Easy

Steak and snow pea noodles

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.