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.
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;)
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Diced Bacon
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 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!