American Beef Rissoles & Sticky Glaze
with Brown Rice, Corn Salsa & Coriander
Boost the flavour of juicy beef rissoles by lacing them with our all-American spice blend; with hints of cumin, mustard, pepper and paprika, it works a treat with the sweet and sticky glaze. Serve with nutty brown rice, a tomato-spiked corn salsa, and a fresh coriander garnish to balance out the richness.
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 packet
brown rice
1 tin
sweetcorn
1 bag
baby spinach leaves
1
tomato
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 pinch
chilli flakes
1 bag
coriander
½ sachet
All-American spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1
egg
(Contains Egg;)
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. • Drain and return to saucepan. Stir through baby spinach leaves.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop tomato. Finely chop garlic. • Transfer charred corn and tomato to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, garlic, All-American spice blend (see ingredients), the egg, fine breadcrumbs and a generous pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook sticky meat glaze, the water and a pinch of chilli flakes (if using), stirring, until slightly reduced, 1-2 minutes.
• Divide brown rice and corn salsa between plates. • Top with American beef rissoles. • Spoon sticky glaze over rissoles. Tear over coriander leaves to serve. Enjoy!