BBQ Chicken Rissoles & Caramelised Onions
with Veggie Fries, Apple Salad & Almonds
These juicy chicken rissoles are laced with our smokey All-American spice blend and topped with a sprinkling of slivered almonds. For the carb conscious we’ve ditched the spuds and teamed these chicken delights with a colourful serve of veggie fries and sweet apple salad.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
beetroot
1
carrot
½
brown onion
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½
apple
1 bag
mixed salad leaves
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 sachet
All-American spice blend
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tsp
brown sugar
1
egg
(Contains Egg;)
½
balsamic vinegar (for the onions)
1 drizzle
balsamic vinegar (for the salad)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• While the veggie fries are baking, thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar (for the onion), the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to bowl and cover to keep warm.
• In a medium bowl, combine chicken mince, fine breadcrumbs, All-American spice blend, the egg and a pinch of salt. • 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.
• Wipe out frying pan and return 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 clean plate.
• Meanwhile, thinly slice apple (see ingredients) into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar (for the salad) and olive oil. Season with salt and pepper. • Add apple and mixed salad leaves. Toss to coat.
• Divide BBQ chicken rissoles, veggie fries and apple salad between plates. • Spoon caramelised onion over rissoles. • Sprinkle over slivered almonds. Serve with BBQ mayo. Enjoy!