Cheesy Beef Rissoles, Bacon & 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 recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Aussie Spice Blend
1
cucumber
2 clove
garlic
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
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
diced bacon
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato 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. • 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, garlic, fine breadcrumbs, All-American spice blend, 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 diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return pan to 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 and bacon 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 white wine vinegar and olive oil. Season to taste. • Divide cucumber slaw, herbed potato chunks and cheesy beef and bacon rissoles between plates. • Serve with dill & parsley mayonnaise. Enjoy!