Aussie Lamb Rissoles with Onion Gravy & Mash

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RECIPE DATA

TITLE: Aussie Lamb Rissoles with Onion Gravy & Mash
SERVES: 8
PREP: 20 min
TOTAL: 45 min

INGREDIENTS
2 onions
6 cloves garlic
1 bunch parsley
2 slices bread (80 g (about 1⅔ cups crumbed))
1000 g (about 4 cups loosely packed) lamb mince
500 g (about 2 cups loosely packed) beef mince
2 eggs
2 tbsp Worcestershire sauce
1 tbsp Dijon
1 tsp salt + 1 tsp pepper
2 tbsp dried mint or rosemary
60 g (about ¼ cup) butter (gravy)
50 g (about ⅓ cup) plain flour
3 cups (750 ml) bone broth
1 tsp Vegeta
Extra Buttery Mash, peas to serve

STEPS
1. Put 1 onion, 3 cloves garlic, parsley and bread in the bowl. Chop.
TM SETTINGS: 5 sec / speed 6
2. Add 1 kg (about 4 cups loosely packed) lamb + 500 g (about 2 cups loosely packed) beef mince, 2 eggs, 1 tbsp Worcestershire, Dijon, salt, pepper, mint. Mix.
TM SETTINGS: 30 sec / speed 3 / reverse
3. Shape 24 rissoles. Pan-fry in batches in a little oil + butter, 4–5 min a side, or bake 20 min/200°C. Rinse bowl.
4. Gravy: put 1 onion and 3 cloves garlic in the bowl. Chop. Add 60 g (about ¼ cup) butter; sauté lid cap off.
TM SETTINGS: 5 sec / speed 5
TM SETTINGS: 8 min / 120°C / speed 1
5. Add 50 g (about ⅓ cup) flour, cook out.
TM SETTINGS: 2 min / 100°C / speed 1
6. Add 3 cups (750 ml) broth, 1 tbsp Worcestershire, Vegeta and pan scrapings. Thicken.
TM SETTINGS: 7 min / 100°C / speed 3
7. Portion & store: makes ~8 adult portions (3 rissoles (~180 g) + gravy); a kid portion is half. 8 × 1-portion containers (3 rissoles + gravy). Fridge 3 days; freezer 3 months (rissoles + gravy).

NOTES
Portion size: 3 rissoles (~180 g) + gravy
Batch note: Batch: 24 rissoles. Gravy full in the bowl; mash from the Extra Buttery Mash recipe.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 3 months (rissoles + gravy)

SOURCE: https://thermomix-workbook.pages.dev/recipes/aussie-lamb-rissoles-with-onion-gravy-mash/