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Aussie Beef Rissoles & Rainbow Veggie Fries

Aussie Beef Rissoles & Rainbow Veggie Fries

with Creamy Slaw & Garlic-Herb Dressing

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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

Tags:Under 30g carbs
Allergens:GlutenEggMilkSesame

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1

beetroot

2 clove

garlic

1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGluten)

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 bag

slaw mix

1 bag

parsley

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

garlic sauce

(ContainsEgg, Milk, SesameMay be present Tree Nuts)

Not included in your delivery

olive oil

1

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2687 kJ
Fat41.2 g
of which saturates7.8 g
Carbohydrate28.9 g
of which sugars22 g
Dietary Fibre11.6 g
Protein36 g
Sodium911 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

While the rissoles are cooking, combine the garlic sauce, dill & parsley mayonnaise and a splash of water in a small bowl.

5

In a medium bowl, combine the slaw mix and 1/2 the creamy garlic-herb dressing. Toss to combine and season to taste.

6

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.