Lemon-Pepper Beef Rissoles & Onion Chutney
with Quinoa-Millet Salad & Dijon Yoghurt
These zingy and peppery rissoles are the perfect match for our caramelised onion chutney, which adds a gorgeous glaze and subtle sweetness. Serve over a fluffy quinoa and millet salad (to which the celery adds a lovely crunch), before drizzling over the creamness Dijon yoghurt for some sharpness.
This recipe is under 650kcal 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 packet
quinoa & millet blend
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
tomato
1 packet
beef mince
2 sachet
lemon pepper seasoning
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
caramelised onion chutney
1 bag
baby spinach leaves
1 packet
celery
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiled water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• Meanwhile, roughly chop tomato. Thinly slice celery. • In a small bowl, combine Greek-style yoghurt and Dijon mustard. Season to taste and set aside.
• In a medium bowl, combine beef mince, lemon pepper seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef 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. • Remove pan from heat. Return all rissoles to the pan, then stir through caramelised onion chutney, turning rissoles to coat.
TIP: For best results, drain the oil from the pan before adding the chutney.
• To the saucepan with the quinoa-millet blend, add celery, tomato, baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Toss to combine. Season with salt and pepper to taste.
• Divide quinoa-millet salad between bowls. • Top with lemon pepper beef rissoles. • Drizzle with Dijon yoghurt to serve. Enjoy!