Lamb and Cheese Rissoles with Pumpkin and Sour Cream Mash

Steps

1. Bring a large pot of salted water to the boil. Finely dice onion; dice pumpkin; courgette, tomatoes and capsicums 2cm; finely chop parsley. Combine all tomato sauce ingredients in a small pot (except parsley). Bring to a simmer on medium heat and cook for about 10 minutes, until saucy. Stir through parsley. Season to taste.
2. Cook pumpkin in pot of boiling water for about 15 minutes until very tender. Drain well, mash with sour cream until smooth and season to taste. Cover to keep warm.
3. While pumpkin cooks, combine lamb mince, salt, onion, cheese, tomato sauce and Worcestershire sauce in a large bowl and season with pepper. Use a ¼ cup measure and clean hands to shape lamb mix into rissoles about 1.5cm-thick.
4. Combine flour and salt in a bowl, whisk eggs and milk in a second bowl and place breadcrumbs in a third bowl. Coat each rissole first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat and cook rissoles, in batches, for 2-3 minutes each side until golden and cooked through. Set aside on paper towels between batches.
6. To serve, spoon pumpkin and sour cream mash onto plates and top with lamb and cheese rissoles and tomato sauce.