Parmesan & Pork Rissoles

Place the pumpkin in a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes. In the last 2 minutes of pumpkin cooking time, add the broccoli florets. Cook until the broccoli is tender and the pumpkin is easily pierced with a knife. Drain the vegetables. Place the broccoli into a bowl and cover with foil. Place the pumpkin back into the saucepan.

Add the milk, the butter and a generous pinch of salt and pepper to the saucepan with the pumpkin. Mash with a potato masher or fork until smooth. Set aside and cover with a lid to keep warm.

While the vegetables are cooking, combine the pork and veal mince, the garlic, the egg, the fine breadcrumbs, the Parmesan cheese and the rosemary in a medium bowl. Mix well. Roll the mixture into rissoles and set aside on a plate. You should get 4-5 rissoles per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork rissoles and cook in batches for 4-5 minutes on each side, or until browned all over and cooked through. TIP: The rissoles are cooked when they are no longer pink in the middle.