Onion Chutney Glazed Beef Rissoles
with Spiced Veggie Toss & Garlic Sauce
Enjoy this guilt-free, yet tasty rissole dish for a carb-conscious delight. Whip up this super easy and spiced veggie toss that even the kids can lend a hand with. Oh and don't forget the dollop of garlic sauce!
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
1
zucchini
1
beetroot
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 sachet
Aussie spice blend
1 sachet
Nan's special seasoning
1 packet
caramelised onion chutney
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-size chunks. • Cut beetroot into 1cm chunks.
• Place veggies and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• In a medium bowl, combine beef mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonful's of mixture into small meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side. • Remove pan from the heat, add onion chutney and a splash of water and turn rissoles to coat.
• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray and toss to combine.
• Divide the herby beef rissoles and spiced veggie toss between plates. Serve with the garlic sauce. Enjoy!