All-American Beef Rissoles
with BBQ Relish & Rosemary Sweet Potato Wedges
Rissoles, that classic family staple, pair perfectly with our rich tomato relish and herby SP wedges. A simple salad, dressed with our balsamic vinaigrette, is all you need to round out the dish.
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
2 sprig
rosemary
1
cucumber
1 packet
Balsamic Vinaigrette Dressing
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
sweet potato
1
carrot
1 bag
mixed salad leaves
1 packet
Tomato Relish
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• See 'air fryer tips!' (below). • Cut sweet potato into wedges. Pick and finely chop rosemary leaves. • Place sweet potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• In a 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.
Little cooks: Join the fun by helping combine and roll the rissole mixture! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• Meanwhile, roughly chop cucumber. • Grate carrot.
• In a large bowl, combine cucumber, carrot, mixed salad leaves and balsamic vinaigrette dressing. • Season, then toss to combine.
Little cooks: Take charge by tossing the salad!
• Divide All-American beef rissoles, rosemary wedges and salad between plates. • Serve with tomato relish. Enjoy!