Glazed American Beef Rissoles & Brown Rice
with Corn Tomato Salsa & Greek-Style Yoghurt
Boost the flavour of juicy beef rissoles by lacing them with our all-American spice blend; with hints of cumin, mustard, pepper and paprika, it works a treat with the sweet and sticky glaze. Serve with nutty brown rice and tomato-spiked corn salsa to balance out the richness.
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 packet
brown rice
1 tin
sweetcorn
1
tomato
1 bag
baby spinach leaves
3 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
½ sachet
All-American spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. • Drain, then return saucepan to medium-high heat with a drizzle of olive oil. Fry the All-American spice blend (see ingredients) until fragrant, 1 minute, then remove from heat. Return the rice to the pan and toss to coat.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Meanwhile, roughly chop tomato and baby spinach leaves. Finely chop garlic. • Transfer charred corn, spinach and tomato to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, remaining garlic, the egg, fine breadcrumbs and a generous pinch of salt and pepper. • 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.
• 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. Transfer to a plate. • Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook sweet & savoury glaze, stirring, until slightly reduced, 1-2 minutes.
• Divide brown rice and corn salsa between plates. • Top with American beef rissoles. • Spoon sticky glaze over rissoles. Serve with garlic yoghurt. Enjoy!