Beef Rissoles with Cheesy Broccoli

Place 2 cm of water in a medium saucepan and bring to a boil over a high heat. Add the broccoli to the saucepan and cover. Reduce the heat to medium and cook for 4 minutes or until just soft when pierced. Drain and place the florets into a lightly greased medium sized baking dish. Set aside.

To make the bechamel sauce, melt the butter in the same saucepan over a medium heat. Add the plain flour and cook, stirring, with a wooden spoon for 1-2 minutes, or until a paste forms. While continuously stirring, gradually pour in the milk. Bring mixture to the boil and then reduce the heat to medium and simmer, stirring, for 4-5 minutes or until the mixture thickens and there are no lumps. Add the Dijon mustard and half of the Cheddar cheese and stir until the cheese melts. Season with salt and pepper. Pour the cheese sauce over the broccoli. Sprinkle with the remaining cheese. Cook in the oven for 10-15 minutes or until the cheese is golden and melted.

Using your hands, shape the beef rissole mince into 10 rissoles. Heat a large frying pan over a medium-high heat. Place the rissoles into the pan and flatten with a spatula. Cook in two batches for 4-5 minutes each side or until cooked through.