Beef rissoles with onion gravy

Instructions

1. Heat 1 teaspoon oil in a medium saucepan over low heat. Add onion and cook, covered, stirring occasionally, for 10–12 minutes or until softened and golden.
2. Meanwhile, boil, steam or microwave cauliflower and potatoes, separately, until tender. Drain. Place cauliflower in a food processor with 1 tablespoon oil and skim milk. Process until smooth. Place cauliflower mixture in a large bowl with potato and cheese. Mash until smooth. Cover to keep warm.
3. Combine mince, cumin, tomato paste and Worcestershire sauce in a large bowl. Shape mixture into 12 even rissoles.
4. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook rissoles for 3–5 minutes each side or until cooked through.
5. Meanwhile, make gravy following packet instructions. Add cooked onion and gravy to rissoles and bring to the boil. Reduce heat and simmer for 2 minutes until heated through. Serve rissoles with onion gravy and cauliflower mash.