Rissoles are a crowd-pleasing winner, but when you get a little fancy and drizzle them with a garlicky gravy, they’re even harder to refuse! This colourful plate also gets a serve of mixed potato mash, plus greens for a dinner filled with delights.
This recipe is under 650kcal 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.
garlic & herb seasoning
gravy granules(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Bring a medium saucepan of salted water to the boil. Peel sweet potato and potato, then cut into large chunks. Cook sweet potato and potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then return to pan. Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While potato is cooking, thinly slice zucchini into half-moons. Chop broccoli (including the stalk!) into small florets. Finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli, tossing, until tender, 6-7 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season, then transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process!
While veggies are cooking, combine beef mince, the egg, fine breadcrumbs, garlic & herb seasoning and a pinch of salt in a medium bowl. 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.
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. Transfer to a paper towel-lined plate.
Boil the kettle. Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 30 seconds. Add the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and gravy granules and whisk until smooth and slightly thickened, 2-3 minutes.
Divide sweet potato mash and garlicky greens between plates. Top mash with rissoles, then pour over the garlicky gravy. Sprinkle with flaked almonds to serve.