Venison, Beef, Currant & Almond Rissoles
with Beetroot Relish, Avocado Salad & Potato Fries
Let’s go a little crazy with these rissoles because who said dinner can’t be fun. Blow your mind (and tastebuds) by adding a dose of nutty goodness and currants to these venison and beef rissoles. Keep the party going with a serving of hearty 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
potato
2
radish
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1
avocado
1 packet
Venison & 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
Aussie Spice Blend
1 bag
Mixed Salad Leaves
1 packet
Beetroot Relish
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel potato and cut into fries. • Place potato on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. Roughly chop roasted almonds and currants. • Slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl, combine venison & beef mince, fine breadcrumbs, the egg, Aussie spice blend, almonds, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs, then flatten to make 2cm-thick rissoles (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, avocado, mixed salad leaves and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste. • Divide venison, beef, currant and almond rissoles, avocado salad and potato fries between plates. • Top rissoles with beetroot relish. • Serve with dill & parsley mayonnaise. Enjoy!