Almond & Currant-Stuffed Beef Rissoles
with Crunchy Cos Salad, Onion Chutney & Sweet Potato Fries
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Currants
(May be present: Milk, Soy, Gluten, Wheat.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Aussie Spice Blend
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Baby Cos Lettuce
2
Sweet Potato
1
Red Apple
1 packet
Onion Chutney
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple. • Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Aussie spice blend, almonds, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into rissoles, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• 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.
• Meanwhile, combine apple, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide almond and currant-stuffed beef rissoles, apple salad and fries between plates. • Top rissoles with onion chutney. Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Add the finishing touch by spooning over the relish!
