Beef Rissoles & Cheesy Sweet Potato Fries
with Apple Salad & Tomato Relish
The 'secret' ingredient in these meatballs? Nan's special seasoning - our must-try spice blend with the perfect balance of paprika, pepper, onion and garlic. Teamed with a rich tomato relish, fancy fries and herby mayo, prepare for all kinds of yum!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2
sweet potato
1
apple
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1 packet
Tomato Relish
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ tsp
salt
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, remove from the oven, sprinkle with the shredded Cheddar cheese and bake until golden and crispy, 5 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, thinly slice the apple into wedges. Finely chop the garlic.
In a large bowl, combine the beef mince, garlic, fine breadcrumbs, Nan's special 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 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
While the rissoles are cooking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add the baby spinach leaves and apple. Toss to coat.
Divide the beef rissoles, cheesy sweet potato fries and apple salad between plates. Top the rissoles with the tomato relish. Serve with the dill & parsley mayonnaise.
