Aussie Beef Rissoles & Roast Veggie Bulgur
with Caramelised Onion & Garlic Yoghurt
Laced with our trusty Aussie spice blend and Parmesan, these juicy beef rissoles are sure to be a hit - especially when served over caramelised onion-infused bulgur wheat, which has a lovely mild nutty flavour and slight chew. Top with a dollop of tangy garlic yoghurt to bring it all together.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
tomato
1
carrot
1
beetroot
3 clove
garlic
1
red onion
1 packet
bulgur wheat
(Contains Gluten, Wheat;)
1 packet
beef mince
1 bag
kale
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Slice tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil mixture to a small bowl. Add Greek-style yoghurt, then stir to combine. Season to taste. Set aside.
• Thinly slice red onion. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 6-8 minutes. • Add bulgur wheat, the water and a good pinch of salt. Stir, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. • Keep covered until bulgur is tender and water is absorbed, 10-12 minutes.
TIP: The bulgur will finish cooking in its own steam, so don't peek!
• Meanwhile, combine beef mince, Aussie spice blend and grated Parmesan cheese in a medium bowl. • 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.
• Tear kale leaves from stem, then roughly chop the leaves. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook kale and remaining garlic until softened and fragrant, 1-2 minutes. • Transfer to a large bowl and cover to keep warm.
• 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. • Meanwhile, add roast veggies and bulgur wheat to the bowl with the kale. Toss to combine.
• Divide roast veggie bulgur between bowls. • Top with Aussie beef rissoles. • Dollop over garlic yoghurt to serve. Enjoy!