Classic Beef Rissoles & Roast Veggie Toss
with Chilli Yoghurt & Almonds
Laced with our famous Nan’s Seasoning, these juicy beef rissoles are sure to be a hit – especially when served over a roast veggie toss and finished with a drizzle of spicy yoghurt and a sprinkling of flaked almonds.
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
carrot
2
potato
2 clove
garlic
1 packet
beef mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into chunks. • Finely chop garlic.
• Place potato and carrot on a lined tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• In a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm.
TIP: For best results, drain the oil from the pan before adding the honey.
• Meanwhile, combine Greek-style yoghurt and pinch of chilli flakes (If using) in a small bowl. Season to taste. • When the veggies are done, add baby spinach leaves to the veggie tray. Toss to coat. Season to taste.
• Divide roast veggie toss and beef rissoles between bowls. • Drizzle with chilli yoghurt and garnish with flaked almonds to serve. Enjoy!