Cheesy Pork Rissoles & Onion Gravy

Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. In the last 10 minutes, add broccoli to a colander, then place on top of saucepan. Cover and steam until tender, 10 minutes. Transfer broccoli to a bowl. Season to taste and cover to keep warm. Drain potato and carrot and return to saucepan. Add the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.

While veggies are cooking, combine pork mince, garlic & herb seasoning and shredded Cheddar cheese in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.

TIP: Cook the rissoles in batches if your pan is getting crowded.

Return frying pan to medium-high heat with another drizzle of olive oil, if needed. Cook onion until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add the water and gravy granules and cook, stirring, until smooth and slightly thickened, 1-2 minutes.

TIP: Add a splash more water if the gravy looks too thick!