Rissoles with tomato sauce and sweet potato mash

Step 1

Preheat oven to 180°C (fan-forced). Line a large oven tray with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Divide mash between serving plates. Top with rissoles and tomato sauce. Serve with broccolini and squash.