Aussie Beef Rissoles & Rainbow Fries
with Dill-Parsley Slaw & Garlic Sauce
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
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
Garlic
1 sachet
Aussie Spice Blend
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
packet
Slaw Mix
250 g
Beef Mince
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Slaw Mix
1
Cucumber
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and garlic. Season. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate
• Meanwhile, in a medium bowl combine dill & parsley mayonnaise and a drizzle of white wine vinegar.
Little cooks: Take charge by combining the sauces!
• Thinly slice cucumber into half-moons. • In a second medium bowl, combine slaw mix, cucumber and the dill-parsley dressing. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide Aussie beef rissoles, rainbow fries and slaw between plates. • Serve with garlic sauce. Enjoy!
