All-American Beef Rissoles
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All-American Beef Rissoles

All-American Beef Rissoles

with Tomato Relish & Sweet Potato Wedges

Rissoles, that classic family staple, pair perfectly with our rich tomato relish and herby sweet potato wedges. A simple salad, dressed with vinegar, is all you need to round out the dish.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Kid Friendly
Climate Superstar
Allergens:
Egg
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 packet

beef mince

2

sweet potato

1

carrot

1 bag

mixed salad leaves

1 packet

Tomato Relish

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

Nan's special seasoning

1 sachet

All-American spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2610 kJ
Fat17.2 g
of which saturates6.4 g
Carbohydrate74.3 g
of which sugars36.3 g
Protein40.5 g
Sodium1635 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. • Drizzle with olive oil, sprinkle over Nan's special seasoning and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2
2

• In a medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs (see ingredients) and the egg. Season and mix well. • 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 and roll the rissole mixture! Make sure to wash your hands well afterwards.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.

4
4

• Meanwhile, roughly chop cucumber. • Grate carrot.

5
5

• In a large bowl, combine cucumber, carrot, mixed salad leaves, a drizzle of the vinegar and a drizzle of olive oil. • Season, then toss to combine.

Little cooks: Take charge by tossing the salad!

6
6

• Divide All-American beef rissoles, sweet potato wedges and salad between plates. • Serve with tomato relish. Enjoy!

Little cooks: Add the finishing touch by dolloping over the tomato relish!