Honey-Glazed Double Beef Rissoles & Roast Veggies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Glazed Double Beef Rissoles & Roast Veggies

Honey-Glazed Double 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 and finished with a drizzle of tangy yoghurt.

We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Air Fryer Friendly
Kid Friendly
Over 30g protein
Allergens:
Gluten
Wheat
Egg
Milk

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

sweet potato

1 clove

garlic

2 packet

beef mince

1 sachet

Nan's special seasoning

1 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

egg

(Contains Egg;)

1 tsp

honey

sideBannerName

Nutritional Values

Energy (kJ)3068 kJ
Calories733 kcal
Fat35.4 g
of which saturates13.9 g
Carbohydrate35.5 g
of which sugars12.2 g
Dietary Fibre7.1 g
Protein66.7 g
Sodium608 mg
The average adult daily energy intake is 8700 kJ

Utensils

Air Fryer
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• Set air fryer to 200°C. Place potato and carrot 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. Roast sweet potato and carrot on a lined oven tray until tender, 20-25 minutes.

3
3

• 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.

4
4

• In a large frying pan, heat a drizzle of olive oil over a 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.

5
5

• When the veggies are done, allow tray to slightly cool. Add baby spinach leaves and toss to combine. Season to taste.

6
6

• Divide roast veggie and honey-glazed beef rissoles between bowls. • Drizzle with Greek-style yoghurt to serve. Enjoy!