Cheesy Beef Rissoles & Burger Sauce
with Cucumber Slaw & Herbed Potato Chunks
Rissoles are a crowd-pleasing dinner winner, but when you cover them in gooey cheese, they’re even harder to refuse! This colourful plate also gets a serve of garlic infused potatoes and an irresistible slaw to really win over your stomach.
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 sachet
Garlic & Herb Seasoning
1
cucumber
1 packet
beef mince
1 sachet
barbecue seasoning
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
slaw mix
1 packet
burger sauce
(Contains Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, thinly slice cucumber. Finely chop garlic.
Little cooks: Kids can help with sprinkling over the seasoning and tossing the potato chunks.
• In a medium bowl, combine beef mince, barbecue seasoning, garlic, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, form heaped spoonfuls of beef mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• When the potatoes have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over rissoles and cover with a lid or foil until cheese melts.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
• In a second medium bowl, combine slaw mix, cucumber and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide cucumber slaw, herbed potato chunks and cheesy beef rissoles between plates. • Serve with burger sauce. Enjoy!