Sweet Peri Peri Venison & Beef Rissoles
with Veggie Fries & Creamy Slaw
There have been many sauces we’ve paired with rissoles but we think you’re really going to cheer for our latest combination. We’re getting hyped to take a bite out of these venison and beef rissoles that have been rolled with our All-American spice, especially when they come with a peri peri sauce on top! It’s another winner in our books.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
parsnip
1
carrot
1
beetroot
1 bag
baby spinach leaves
1 packet
Venison & Beef Mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced • Cut parsnip, carrot and beetroot into fries. • Roughly chop baby spinach leaves.
• Place parsnip, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, combine venison & beef mince, All-American spice blend, fine breadcrumbs and the egg in a medium bowl. • 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.
• When the fries have 10 minutes remaining, 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.
• Meanwhile, combine slaw mix, baby spinach, garlic aioli and a drizzle of olive oil in a medium bowl. Season to taste. • In a small bowl, combine peri peri sauce and the honey.
• Divide veggie fries, creamy slaw and venison-beef rissoles between plates. • Spoon sweet peri peri sauce over rissoles to serve. Enjoy!