Honey-Glazed Beef Rissoles & Roast Veggies
with Baby Spinach & Yoghurt
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 then 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
1 clove
garlic
1 packet
beef mince
1 sachet
Nan's special seasoning
½ packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Cut carrot and potato into chunks. • Finely chop garlic. • In a medium bowl, combine carrot, potato, a drizzle of olive oil and a pinch of salt and pepper. Toss veggies to coat.
• Set air fryer to 200°C. Place carrot and potato into the air fryer basket and cook for 10 minutes • Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air aryer? Preheat oven to 240°C/220°C fan-forced. Place potato and carrot on a lined oven tray. Roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.
• Add baby spinach leaves to the tray of roasted veggies and toss to combine. Season to taste.
• Divide roast veggies and honey-glazed beef rissoles between plates. • Drizzle with Greek-style yoghurt to serve. Enjoy!