Mustard Beef & Sticky Onion Rissoles
with Sweet Potato Fries & Fetta-Walnut Salad
From the beef rissoles coated in caramelised onion chutney, to the baked sweet potato fries and fetta-adorned salad these are just some of tonight’s surprises you never knew you needed!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Carrot
1 packet
Dijon Mustard
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1
Garlic
1 packet
Mixed Salad Leaves
1 packet
Onion Chutney
250 g
Beef Mince
2
Sweet Potato
1
Tomato
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1 packet
Rosemary
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide fries between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
Meanwhile, roughly chop tomato. Grate the carrot. Finely chop garlic. In a small bowl, combine caramelised onion chutney, the balsamic vinegar (for the glaze) and the water. Set aside. Little Chefs: Take charge by combining the ingedients for the sauce!
If you've swapped to beef mince, make the beef rissoles the same way as above.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook rissoles, in batches, until
browned and cooked through, 3-4 minutes
each side.
• Remove pan from heat, then add onion mixture,
turning rissoles to coat.
While rissoles are cooking, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a second medium bowl. Season, then add mixed salad leaves, tomato and carrot. Toss to coat.
Roughly chop walnuts. Divide pork and caramelised onion rissoles, sweet potato fries and salad between plates. Spoon any extra sauce from pan over rissoles. Crumble fetta cubes over salad, then sprinkle with walnuts. Serve with garlic aioli. Enjoy! Little Chefs: Add the finishing touch by crumbling the fetta and sprinkling the walnuts over the salad!
