Beef Rissoles & Beetroot Relish
with Cheesy Fries, Radish Salad & BBQ Mayo
Rissoles are a crowd-pleasing winner, but when you cover them with sweet beetroot relish and smokey BBQ mayo, they’re even harder to refuse! This colourful plate also gets a serve of cheesy fries and a crisp cucumber salad for a dinner filled with delights.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
onion
½
beetroot
1
cucumber
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1 bag
salad leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 clove
garlic
1 packet
BBQ Mayo
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
⅓ cup
water
1
egg
(Contains Egg; )
¼ tsp
salt
1 drizzle
white wine vinegar
1 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt, then toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries, then bake until melted and golden.
While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, the balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a bowl.
While the beetroot relish is cooking, thinly slice the cucumber. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, garlic & herb seasoning, egg and the salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the rissoles, turning, until browned all over and cooked through, 3-4 minutes each side.
In a medium bowl, add the mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and toss to coat.
Divide the beef rissoles, cheesy fries and salad between plates. Top the rissoles with the beetroot relish and serve with the BBQ mayo.
TIP: Refrigerate any leftover beetroot relish in an airtight container for up to a week!