Beef & Venison, Currant, Pistachio Rissoles
with Apple-Radish Salad & Kumara Fries
Let’s go a little crazy with these rissoles because who said dinner can’t be fun. Blow you mind (and tastebuds) by adding a dose of pistachio nutty goodness and currants to these beef and venison rissoles. Keep the party going with a serving of bright kumara fries, perfect for dipping in a herby mayo. You’ll be having a ball of fun!
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
radish
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Beetroot Relish
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Venison & Beef Mince
1
Kumara
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. Roughly chop pistachios and currants.
• In a medium bowl, combine beef & venison mince, fine breadcrumbs, the egg, Aussie spice blend, pistachios, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into rissoles, then flatten to make 2cm-thick (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. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• Meanwhile, combine radish, mixed salad leaves and a drizzle of red wine vinegar and olive oil in a medium bowl. Season to taste. • Divide beef and venison, currant and pistachio rissoles, radish salad and kumara fries between plates. • Top rissoles with beetroot relish. Serve with a dollop of dill & parsley mayonnaise. Enjoy!