Name: Mustard rissoles with colcannon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram lamb mince; 1/3 cup packaged dried breadcrumbs; 1 tablespoon wholegrain mustard; 2 green onions, thinly sliced, plus 1 extra; 4 potatoes, peeled, chopped; 40 gram light dairy spread; 300 gram green cabbage, shredded; 1/3 cup milk; 1/4 cup bought chunky basil dip; frozen baby carrots, heated, to serve

Ingredients

500 gram lamb mince

1/3 cup packaged dried breadcrumbs

1 tablespoon wholegrain mustard

2 green onions, thinly sliced, plus 1 extra

4 potatoes, peeled, chopped

40 gram light dairy spread

300 gram green cabbage, shredded

1/3 cup milk

1/4 cup bought chunky basil dip

frozen baby carrots, heated, to serve

Method

1.Heat a char-grill pan over moderate heat. Combine mince, breadcrumbs, mustard and onion in a bowl. Season. Shape mixture into 8 rissoles. Char-grill rissoles for 5 minutes each side or until browned and cooked.

2.Meanwhile, place potato in a saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain.

3.Melt dairy spread in same pan over moderate heat. Add cabbage; cook and stir for 3 minutes or until wilted. Return potato to pan. Reduce heat to low. Add milk; mash until almost smooth. Season. Divide colcannon among serving plates. Top with rissoles, then basil dip. Sprinkle with extra onion. Serve with carrot.