Cheesy Beef Rissoles & Herbed Roast Veggie Chunks
with Smokey Aioli & Apple Slaw
Rissoles are a crowd-pleasing dinner winner, but when you infuse them with melted Parmesan, they’re even harder to refuse! This colourful plate also gets a serve of herby roasted veggie chunks and a family-friendly salad for a rainbow of 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
carrot
½ sachet
dried oregano
1 packet
beef mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Louisiana spice blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
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
apple
1 bunch
spring onion
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Sprinkle with dried oregano (see ingredients), drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, add beef mince, garlic paste, Louisiana spice blend, the egg, grated Parmesan cheese and fine breadcrumbs to a large bowl. Season with pepper and mix to combine.
• Using damp hands, form heaped spoonfuls of beef mixture into meatballs (3-4 per person), then flatten to make 1cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned all over and cooked through, 3-4 minutes each side.
• While the rissoles are cooking, thinly slice apple and spring onion. • In a second large bowl, combine apple, spring onion, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to coat.
• Divide cheesy beef rissoles, herby roast veggie chunks and apple slaw between plates. • Drizzle smokey aioli over rissoles to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the smokey aioli!