Mushroom & Chicken Rissoles with Sweet Potato Mash & Swiss Browns
Ingredients Method To make the sweet potato mash: Roast the sweet potatoes in a 190°C/ 170°C fan forced oven for 1 hour or until very soft but not charred.
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Ingredients
- 3 medium sweet potatoes, skin left on, scrubbed
- 50 g butter, chopped
- 60 ml thickened cream, warmed, optional
- 3 tbsp olive oil
- 2 shallots, finely chopped
- 400 g mushrooms, finely chopped
- 500 g chicken mince
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- 1 tbsp butter
- 400 g mushrooms such as Swiss Brown or Portobello, sliced
- 2 garlic cloves, finely chopped
- Fresh herbs such as thyme, sage or rosemary
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