Sweet Bombay Beef Rissoles & Potatoes
with Celery 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.
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
Mild North Indian Spice Blend
1 stalk
celery
½ bag
Pea Pods
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 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. Sprinkle over mild North Indian spice blend, season with salt, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Take the lead by tossing the potato!
• Meanwhile, thinly slice celery. • Trim and thinly slice pea pods (see ingredients) lengthways.
• 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 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, celery, pea pods and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste and toss to combine.
• Divide sweet Bombay beef rissoles, roast potatoes and celery slaw between plates. • Serve with garlic aioli. Enjoy!