Garlicky Lamb Rissoles & Extra Cheesy Wedges
with Cucumber Salad & Herby Mayo
Lamb mince can raise rissoles to number one in our dinner time charts. They are the fan fave when you can dip them in a herby mayo. The secret to fame for this dish is melting Parmesan cheese over golden wedges.
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 packet
Grated Parmesan Cheese
(Contains Milk; )
1
cucumber
1 packet
lamb 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
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread out evenly and bake until tender, 20-25 minutes. • In the last 5 minutes, sprinkle over grated Parmesan cheese, then return to the oven and bake until melted and golden.
• While the wedges are baking, thinly slice cucumber into half-moons.
• In a medium bowl, combine lamb mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, form heaped spoonfuls of the lamb mixture into meatballs, then flatten to make 2cm-thick rissoles (4-5 per person).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb rissoles until browned and cooked through, 4-5 minutes each side. • Remove pan from heat, add the honey and turn rissoles to coat.
TIP: Don’t worry if your rissoles get a little charred during cooking. It adds to the flavour! TIP: Cook in batches for the best results!
• While the rissoles are cooking, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper in a second medium bowl. • Add mixed salad leaves and cucumber and toss to combine. • In a small bowl, combine the dill & parsley mayonnaise and a splash of water.
• Divide garlicky lamb rissoles, cheesy potato wedges and salad between plates. • Dollop dill-parsley mayo over the rissoles to serve. Enjoy!