Spiced Beef Rissoles & Sesame Veggie Fries
with Garden Salad & Garlic Sauce
Give these juicy rissoles some Moroccan flair with our chermoula spice blend. Pair with colourful fries, a cherry tomato-adorned salad and creamy garlic sauce for a flavourful meal that will see you savouring every bite.
This recipe is under 650kcal per serving.
Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chermoula spice blend
1 punnet
snacking tomatoes
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1
zucchini
1 bag
mixed salad leaves
1
potato
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
vinegar (balsamic or white wine)
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with black sesame seeds and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• Meanwhile, halve snacking tomatoes.
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, chermoula spice blend and a good pinch of salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Add the honey, turning rissoles to coat.
• Meanwhile, in a second medium bowl, combine a drizzle of vinegar and olive oil. Season. • Add mixed salad leaves and tomatoes and toss to coat.
• Divide spiced beef rissoles, sesame veggie fries and garden salad between plates. • Dollop garlic sauce over rissoles to serve. Enjoy!