Lamb and Cheese Rissoles with Pumpkin Mash

Steps

1. Bring a large pot of salted water to the boil. Finely dice both measures of onion; grate cheese; dice pumpkin 2cm; dice courgette, tomato and capsicum 1cm. Combine all vegetable sauce ingredients in a small pot, cover and bring to a simmer on low-medium heat, cook for 8-10 minutes, until tender and saucy. Season.
2. Cook pumpkin in pot of boiling water for about 15 minutes until very tender. Drain well, mash with butter and milk until smooth. Season to taste. Cover to keep warm.
3. While pumpkin cooks, combine lamb, first measures of salt and onion, cheese, tomato sauce and Worcestershire in a large bowl and season with pepper. Use clean hands to shape ¼ cup measures of lamb mix into rissoles about 1.5cm-thick.
4. Mix flour with salt in a bowl, whisk egg 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 about 2 minutes each side until golden and cooked through. Set aside on paper towels between batches. Thinly slice spring onions.
6. To serve, spoon pumpkin mash onto plates and top with lamb and cheese rissoles and vegetable sauce. Garnish with spring onions.