Aussie-Spiced Beef Rissoles & Fries
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Aussie-Spiced Beef Rissoles & Fries

Aussie-Spiced Beef Rissoles & Fries

with Beetroot Relish & Salad

With hints of paprika, pepper and rosemary, our Aussie spice blend works a treat at jazzing up juicy beef rissoles. Serve with a quick beetroot relish that's the perfect combination of sweet and tangy, plus mandatory fries and a simple salad to cut the richness. Don't forget the burger sauce for dipping!

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Unfortunately, this week’s spinach & rocket mix and cucumber, was in short supply, so some customers will receive salad leaves and carrot instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
BBQ Friendly
Allergens:
Gluten
Wheat
Egg

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1

beetroot

1

tomato

1

carrot

1 bag

salad leaves

1 packet

burger sauce

(Contains Egg;)

1 sachet

Aussie spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1

eggs

(Contains Egg;)

2 tbs

brown sugar

⅓ cup

water

1 tbs

balsamic vinegar (for the beetroot)

1 drizzle

balsamic vinegar (for the salad)

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Nutritional Values

per serving
Energy (kJ)2942 kJ
Fat26.4 g
of which saturates6.8 g
Carbohydrate68.6 g
of which sugars34.5 g
Protein42.2 g
Sodium1189 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

While the fries are baking, combine the beef mince, fine breadcrumbs, Aussie spice blend, egg and a good pinch of salt and pepper in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.

3
3

Grate the beetroot. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the beetroot, balsamic vinegar (for the beetroot) and brown sugar, stirring, until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

4
4

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the BBQ sauce, turning the rissoles to coat.

5
5

While the rissoles are cooking, roughly chop the tomato. Grate the carrot. In a medium bowl, combine a drizzle of balsamic vinegar (for the salad) and olive oil. Season, then add the salad leaves, tomato and carrot. Toss to coat.

6
6

Divide the Aussie beef rissoles, fries and garden salad between plates. Top the rissoles with beetroot relish. Serve with the burger sauce.