Honey-Glazed Beef Rissoles & Roast Veggies
with Bacon Bits, 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 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
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;)
1 packet
Diced Bacon
(May be present: Soy. )
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Cut carrot and potato into chunks. • Finely chop garlic. • In a medium bowl, combine potato, carrot and drizzle of olive oil, and a pinch of salt and pepper. Toss to coat.
• Set air fryer to 200°C. Place potato and carrot into 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. Roast sweet potato and carrot on a lined oven tray 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 diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Wipe out 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. • 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.
• When the veggies are done, transfer to a large bowl. Add baby spinach leaves and diced bacon and toss to combine. Season to taste.
• Divide roast veggie and honey-glazed beef rissoles between bowls. • Drizzle with Greek-style yoghurt to serve. Enjoy!