Rissoles are a crowd-pleasing dinner winner, but when you cover them with herby dressing, they’re even harder to refuse! This colourful plate also gets a serve of veggie fries and a creamy salad for a rainbow of delights.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving
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.
dill & parsley mayonnaise(ContainsEgg)
Aussie spice blend(May be present Gluten)
garlic sauce(ContainsEgg, Milk, SesameMay be present Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Place the fries on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. In a large bowl, combine the beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), egg and garlic. Season. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 4-5 rissoles per person.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.
While the rissoles are cooking, combine the garlic sauce, dill & parsley mayonnaise and a splash of water in a small bowl.
In a medium bowl, combine the slaw mix and 1/2 the creamy garlic-herb dressing. Toss to combine and season to taste.
Roughly chop the parsley. Divide the rainbow veggie fries, Aussie beef rissoles and creamy slaw between plates. Spoon the remaining garlic-herb dressing over the rissoles or serve on the side. Garnish with parsley.