All-American Beef Rissoles
with BBQ Relish & Herby Sweet Potato Wedges
Rissoles, that classic family staple, get a dash of sweetness with a coating of sticky BBQ relish. With herb-coated wedges and a fresh garden salad, this meal shines a whole new light on a tried-and-true dinner.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
dried oregano
1 clove
garlic
½
brown onion
½ tin
diced tomatoes
1
cucumber
1 bag
mixed salad leaves
½ packet
Balsamic Vinaigrette Dressing
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
sweet potato
1
carrot
½ packet
BBQ sauce
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ tsp
brown sugar
1 tsp
balsamic vinegar
10 g
butter
(Contains Milk;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato on a lined oven tray. Sprinkle with dried oregano, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, finely chop garlic and brown onion (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Add diced tomatoes (see ingredients), BBQ sauce (see ingredients), the brown sugar and the balsamic vinegar. Stir to combine and bring to a simmer. Stir occasionally until thickened, 7-8 minutes. • Stir through the butter until melted. Season and set aside.
• Meanwhile, roughly chop cucumber. Grate carrot. • In a large bowl, combine cucumber, carrot and mixed salad leaves.
• In a second medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Add BBQ relish, turning rissoles to coat. Set aside. • Add balsamic vinaigrette dressing (see ingredients) to the salad. Toss to coat.
• Divide All-American pork rissoles between plates, spooning over BBQ relish from the pan. • Serve with oregano sweet potato wedges and salad. Enjoy!