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.
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.
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
(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
1
olive oil
20 g
butter
(ContainsMilk)2 tbs
milk
(ContainsMilk)½ cup
boiling water
• 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!