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.
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!