Beef Rissoles & Cheesy Sweet Potato Fries
with Tomato Relish, Garden Salad & Herby Mayo
What's a quick and easy way to bring meatballs to life? Add our Nan's special seasoning - our popular spice blend containing paprika, pepper, onion and garlic! Use it for instant flavour, then add cheesy sweet potato fries and herby mayo for a dish that's all kinds of yum.
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
sweet potato
1
apple
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Tomato Relish
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
¼ tsp
salt
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place the sweet potato on the lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake on the top rack until tender, 25-30 minutes. In the last 5 minutes, scatter the shredded Cheddar cheese over the fries then bake until melted and golden.
Thinly slice the apple. Finely chop the garlic.
In a large bowl, combine the beef mince, garlic, fine breadcrumbs, Nan's seasoning, egg and salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.
While the rissoles are cooking, combine the mixed salad leaves and apple in a medium bowl. Add a small drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
Divide the beef rissoles, cheesy sweet potato fries and garden salad between plates. Top the rissoles with the tomato relish and serve the dill & parsley mayonnaise on the side.