HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAussie Spiced Chicken Rissoles & Gravy
Aussie-Spiced Chicken Rissoles & Gravy

Aussie-Spiced Chicken Rissoles & Gravy

with Potato-Turnip Mash & Garlic Veggies

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Looking for a meal that'll warm you from the inside out? With hearty Aussie-spiced chicken rissoles, creamy potato-turnip mash and a moreish gravy, this dinner is sure to keep the winter blues at bay.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:Under 650kcalUnder 40g carbs
Allergens:MilkGlutenSoySulphitesTree Nuts

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





3 clove


1 bag

green beans



1 packet

chicken mince

1 bag

baby spinach leaves

1 sachet

gravy granules

(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery


olive oil

20 g



2 tbs



½ cup

boiling water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1857 kJ
Fat18.7 g
of which saturates7.1 g
Carbohydrate34.6 g
of which sugars15.5 g
Dietary Fibre10.7 g
Protein35.9 g
Sodium963 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. • Peel potato and turnip. Cut potato and turnip into small chunks. • Cook potato and turnip in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. Add the butter, the milk and a generous pinch of salt. Mash until smooth and cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


• Meanwhile, finely chop garlic. Trim green beans. Cut carrot into thin sticks. Set aside. • In a medium bowl, combine chicken mince, Aussie spice blend, 1/2 the garlic and a pinch of salt. • 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 oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove from heat. Add baby spinach leaves and toss to combine. Season. • Transfer to a bowl and cover to keep warm.


• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.


• While the rissoles are cooking, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) until smooth, 1 minute.


• Divide potato-turnip mash, Aussie-spiced chicken rissoles and garlic veggies between plates. • Pour over gravy. Sprinkle with flaked almonds to serve. Enjoy!