American Cheeseburger Beef Rissoles
with Pea Pod Slaw, Garlicky Sweet Potato Chunks & Burger Sauce
More cheese please! We heard your calls and whipped up some rissoles that are sure to please. These parcels of beef are served up nice and fresh with a pea pod slaw and garlicky sweet potato chunks to go with it.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
2
sweet potato
1 sachet
garlic & herb seasoning
1 packet
beef mince
1 sachet
All-American spice blend
1 packet
fine breadcrumbs
(Contains Gluten, Wheat;)
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
slaw mix
1 packet
Pea Pods
1 packet
burger sauce
(Contains Egg;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-size chunks. • Place sweet potato and garlic & herb seasoning on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice pea pods lengthways.
• In a medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs, the egg, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add rissoles and cook in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over rissoles and cover with a lid or foil until cheese melts.
• In a second medium bowl, combine slaw mix, pea pods and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide cheesy beef rissoles, pea pod slaw and garlicky sweet potato chunks between plates. Serve with burger sauce. Enjoy!
Little cooks: Take the lead by tossing the slaw!