1 bunch broccolini, steamed, to serve
400g yellow squash, halved, steamed, to serve
Sweet potato mash
400g orange sweet potato, cut into 3cm pieces
400g brushed (sebago) potatoes, cut into 3cm pieces
30g (¼ cup) 50% reduced-fat grated cheese
500g pork and veal mince
1 eggwhite (from 50g egg)
2 Tbsp finely chopped flat-leaf parsley
Freshly ground black pepper, to season
¼ tsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 x 400g cans no-added-salt chopped tomatoes
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
Preheat oven to 180°C (fan-forced). Line a large oven tray with baking paper.
To make sweet potato mash, put sweet potato and potato in a medium saucepan and cover with cold water. Bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 12-15 minutes or until tender. Drain well. Mash until smooth. Stir in cheese.
Meanwhile, to make rissoles, put mince, eggwhite and parsley in a medium bowl. Season with pepper and mix until well combined. Divide mixture into 16 rissoles. Arrange on prepared tray and lightly spray with cooking spray. Bake for 12-15 minutes or until cooked through.
While rissoles are cooking, make tomato sauce. Heat oil in a medium non-stick frying pan over a medium heat. Add onion and cook, stirring occasionally, for 6-7 minutes or until onion softens slightly. Add garlic and cook, stirring, for 1 minute. Add tomato, sugar and vinegar. Stir to combine. Simmer for 15 minutes or until sauce reduces and thickens.
Divide mash between serving plates. Top with rissoles and tomato sauce. Serve with broccolini and squash.
Nutrition Info PER SERVE
1474kJ, protein 28.8g, total fat 4.2g (sat. fat 0.7g), carbs 43.6g, fibre 10g, sodium 457mg. Carb exchanges 3. GI estimate medium. Gluten free.