Rissoles with Onion Gravy and Mash
Soft, herby beef rissoles with grated carrot, fried until golden and served on buttery mash under thick onion gravy.
- Time55 min
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 18 minutes until tender.
18 min - 2
Mix the mince, grated onion, carrot, egg, breadcrumbs, herbs, ketchup and salt in a bowl with your hands. Shape into 8 oval patties.
- 3
Heat the oil in a large frying pan. Fry the rissoles for 5 minutes on each side until browned and cooked through. Lift out onto a plate.
10 min - 4
In the same pan, cook the sliced onion for 10 minutes until golden. Stir in the flour, then pour in the stock and Worcestershire sauce. Simmer for 8 minutes until thick.
18 min - 5
Drain the potatoes and mash with the butter and milk until smooth. Season well.
- 6
Return the rissoles to the gravy for 2 minutes to warm through. Serve on the mash with plenty of gravy and green beans or peas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.