Beef Rissoles & Beetroot Relish
with Cheesy Sweet Potato Fries, Garden Salad & Mayo
What's a quick and easy way to bring meatballs to life? Add our Nan's special seasoning - our popular spice blend containing paprika, pepper, onion and garlic! Use it for instant flavour, then add a creamy herby mayo and cheesy sweet potato fries for a dish that's all kinds of yum.
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.
Ingredients
2
sweet potato
1 packet
Cheddar cheese
(Contains Milk;)
1
brown onion
½
beetroot
1
pear
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
Nan's special seasoning
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
Olive Oil
1 tbs
balsamic vinegar
1 tbs
brown sugar
⅓ cup
water
1
egg
(Contains Egg;)
¼ tsp
salt
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on the oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. In the last 5 minutes, scatter the shredded cheddar cheese over the fries then return to the oven and bake until melted and golden.
While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper and transfer to a bowl.
Thinly slice the pear. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, Nan's seasoning, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 3-4 rissoles per person.
Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.
While the rissoles are cooking, combine the mixed salad leaves, pear, a small drizzle of white wine vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
Divide the beef rissoles, cheesy sweet potato fries and garden salad between plates. Top the rissoles with the beetroot relish and serve with the dill & parsley mayonnaise. TIP: Store any leftover beetroot relish in the fridge!
