Lemon Pepper Beef Rissoles & Veggie Brown Rice
with Garlic Yoghurt
Brown rice becomes irresistible when there’s a helping of beef rissoles on top. These rissoles will surprise you with a buffet of flavours, from zest to pepper from our special seasoning, to a smokey-sweet combo of onion chutney. Finishing it off tonight is a fragrant garlic yoghurt dolloped on top.
This recipe is under 650kcal per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced Freekeh with brown rice, which may be a little 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
1 packet
brown rice
1
tomato
1 stalk
celery
2 clove
garlic
1 sachet
lemon pepper 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
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1
eggs
(Contains Egg; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice, then return to saucepan.
• Meanwhile, finely chop tomato and garlic. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• In a medium bowl, combine beef mince, lemon pepper spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person).
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. • Remove from heat, then stir through onion chutney, tossing to coat.
TIP: For best results, drain the oil from the pan before adding the chutney.
• To the brown rice, add celery, tomato, baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide veggie brown rice between bowls. Top with lemon pepper beef rissoles. • Dollop with garlic yoghurt to serve. Enjoy!