Mushroom Gravy Smothered Rissoles

Step 1: Grate the onion into a large bowl. Add the panko and toss to soak up the onion juices. Add the remaining rissole ingredients and mix well with your hands.

Step 2: Form 12 patties, using 1/4 cup of mixture for each, and make a slight indentation on one side to prevent doming as they cook.

Step 3: Heat 1 tablespoon of the oil in a large non-stick pan (30 cm/12 inches) over medium-high heat. Cook half the rissoles for 1 1/2 minutes on each side, until lightly browned but still raw inside. Transfer them to a plate. Add the remaining oil and repeat with the remaining rissoles.

Step 4: Discard the excess oil and give the pan a rough clean with paper towels, removing most of the black bits.

Step 5: Melt the butter in the same pan. Cook the onion for 1 minute, then add the mushrooms and cook for 3 to 4 minutes, until they release water, soften, and become lightly browned. Add the garlic for the last 30 seconds.

Step 6: Turn the heat down to medium. Scatter the flour across the pan and stir for 1 minute; the mixture will resemble a dry paste.

Step 7: While stirring, pour in half the stock. Keep mixing until the flour paste dissolves and thickens the liquid, and the gravy is lump-free, about 30 seconds.

Step 8: Add the remaining stock, Worcestershire sauce, salt, and pepper. Stir and turn the heat up slightly to medium-high. When the gravy starts simmering, gently add the rissoles, including any juices on the plate. Cook for 4 to 5 minutes, until the liquid thickens into a thin gravy.

Tip: Aim for gravy that is thinner than you want; it thickens as you serve.

Step 9: Serve the rissoles over mashed potato with plenty of sauce. Add a sprinkle of parsley if you like.