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To make the mash, place the potatoes in a large pot of salted water and bring to the boil. Cook for 15–20 minutes until tender, then drain well. Return to the pot, add butter and milk, and mash until smooth. Season with salt and pepper to taste. Cover and keep warm.
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In a large bowl, combine the beef mince, onion, garlic, bread pieces, egg, soy sauce, oyster sauce, tomato sauce, and parsley. Season generously with salt and pepper. Mix well using your hands until fully combined.
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With damp hands, shape the mixture into even-sized rissoles, 2 per serving. Heat the oil in a large non-stick frying pan over medium heat. Cook the rissoles in batches for 4–5 minutes on each side or until well browned and cooked through. Transfer to a plate and keep warm.
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To make the gravy, Heat the oil in a medium frying pan over medium-low heat. Add the onion and a pinch of salt. Cook for 8–10 minutes, stirring often, until softened and lightly golden. Add the garlic and cook for 1 minute. Stir in the flour and cook for another minute. Gradually pour in the beef stock, stirring to avoid lumps. Add the oyster sauce, soy sauce, and Worcestershire sauce. Simmer for 5–7 minutes or until thickened to your liking. Taste and adjust seasoning.
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Cook the peas for a few minutes in a pot of boiling water, drain well.
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Serve the rissoles with mash and peas alongside, drizzle with gravy.
