Aussie-Spiced Beef Rissoles & Fries
with Beetroot Relish & Salad
With hints of paprika, pepper and rosemary, our Aussie spice blend works a treat at jazzing up juicy beef rissoles. Serve with a quick beetroot relish that's the perfect combination of sweet and tangy, plus mandatory fries and a simple salad to cut the richness. Don't forget the burger sauce for dipping!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s spinach & rocket mix and cucumber, was in short supply, so some customers will receive salad leaves and carrot instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
potato
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
beetroot
1
tomato
1
carrot
1 bag
salad leaves
1 packet
burger sauce
(Contains Egg;)
1 sachet
Aussie spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
2 tbs
brown sugar
⅓ cup
water
1 tbs
balsamic vinegar (for the beetroot)
1 drizzle
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, combine the beef mince, fine breadcrumbs, Aussie spice blend, egg and a good pinch of salt and pepper in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.
Grate the beetroot. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the beetroot, balsamic vinegar (for the beetroot) and brown sugar, stirring, until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the BBQ sauce, turning the rissoles to coat.
While the rissoles are cooking, roughly chop the tomato. Grate the carrot. In a medium bowl, combine a drizzle of balsamic vinegar (for the salad) and olive oil. Season, then add the salad leaves, tomato and carrot. Toss to coat.
Divide the Aussie beef rissoles, fries and garden salad between plates. Top the rissoles with beetroot relish. Serve with the burger sauce.