Indian-Spiced Beef Rissoles & Bombay Potatoes
with Cucumber Slaw & Garlic Aioli
It’s not meatballs or patties tonight, we’re upgrading dinner to beef rissoles, perfect for chasing away colder nights with mild and aromatic Indian spices. Even the potatoes are getting a touch of warmth by roasting in those spices.
Unfortunately, this week's celery was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Mild North Indian Spice Blend
1
apple
1
cucumber
1 packet
beef mince
1 sachet
Mumbai Spice Blend
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 packet
sweet chilli sauce
1 bag
Slaw Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
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 on a lined oven tray. Sprinkle over mild North Indian spice blend, season with salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
Little cooks: Take the lead by tossing the potato!
• Meanwhile, thinly slice apple and cucumber.
• In a medium bowl, combine beef mince, Mumbai spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll 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!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Return all rissoles to the pan. Remove pan from heat, drain the oil, then add sweet chilli sauce and turn rissoles to coat.
• Meanwhile, combine slaw mix, apple, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste and toss to combine.
• Divide Indian-spiced beef rissoles, Bombay potatoes and cucumber slaw between plates. • Serve with garlic aioli. Enjoy!