Mumbai Beef Meatballs & Onion Chutney
with Greek-Style Yoghurt, Spiced Fries & Mixed Salad
Discover a classic fusion of Indian and modern flavours with a whole new twist! Take crispy bombay fries paired with moreish chutney-glazed beef meatballs, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with a lush salad for a hit of freshness.
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
1 sachet
Brown Mustard Seeds
2 clove
garlic
1
tomato
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
Onion Chutney
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and sprinkle over brown mustard seeds and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle over brown mustard seeds and toss to coat. Bake until tender, 20-25 minutes.
• Finely chop garlic. Roughly chop tomato and slice cucumber into rounds.
• In a medium bowl, combine beef mince, Mumbai spice blend, chicken-style stock powder, fine breadcrumbs, garlic and the egg. • Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove the pan from heat, then add onion chutney and a splash of water, tossing meatballs to coat.
• Meanwhile, combine mixed salad leaves, tomato, cucumber, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil in a medium bowl.
• Divide Mumbai beef rissoles, bombay fries and mixed salad between plates. • Dollop over with Greek-style yoghurt. Serve with mayonnaise. Enjoy!