Cheesy Beef Rissoles

In a large bowl, mix the beef mince with the crushed garlic, rosemary, Cheddar cheese, fine breadcrumbs, egg 3/4 of the salt and a pinch of pepper. Mix well. Roll the beef into 3cm rissoles and set aside on a plate. You should get 3 rissoles per person.

Add the potatos to the large saucepan of boiling water and cook for 10-12 minutes, or until the potato is soft when pierced with a knife. While the potatoes are cooking, place a colander over the saucepan and add in the green beans. Steam the beans for 2-3 minutes, or until soft. Set aside. Once cooked, drain the potatoes in a colander and return the to the pan. Add in the milk and butter, the remaining salt and a pinch of peppe and mash with a potato masher or fork until smooth. Set aside and cover to keep warm.

Heat a drizzle of olive oil in large frying pan over a medium-high heat. Cook the rissoles in batches for 2-3 minutes on each side, or until browned. Transfer to the oven tray lined with baking paper and bake for 8-10 minutes, or until just cooked through. Tip: Rissoles are cooked when the centre is brown.

Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the green beans and cook for 2 minutes, or until nicely charred. Season with salt and pepper.