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Aussie-Spiced Chicken Rissoles & Gravy
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Aussie-Spiced Chicken Rissoles & Gravy

Aussie-Spiced Chicken Rissoles & Gravy

with Potato-Turnip Mash & Garlic Veggies

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:
Calorie Smart
Under 40g carbs
Allergens:
Milk
Gluten
Soja
Schwefeldioxide und Sulfite
Wheat
Almond

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

turnip

3 clove

garlic

1 bag

green beans

1

carrot

1 packet

chicken mince

1 bag

baby spinach leaves

1 sachet

gravy granules

1 packet

flaked almonds

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

20 g

butter

2 tbs

milk

½ cup

boiling water

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Nutritional Values

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

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

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

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