Garlicky Lamb Rissoles & 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.
This recipe is under 650kcal per serving.
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 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, remove tray from the oven, then sprinkle over grated Parmesan cheese. 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).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb rissoles until browned and cooked through, 4-5 minutes each side. • Remove pan from heat, then 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 dill & parsley mayonnaise and a splash of water.
• Divide cheesy wedges, cucumber salad and garlicky lamb rissoles between plates. • Dollop herby mayo over the rissoles to serve. Enjoy!