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Beef Rissoles with Cheesy Broccoli

Beef Rissoles with Cheesy Broccoli

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Little hands make light work in shaping these beef rissoles, which are finished with Roza’s homemade tomato chutney (see ya later ketchup!). With the kids occupied and the rissoles coming together, you can get started on the cheesy broccoli – if there’s a more delicious way to sneak in green veggies, we’ve yet to find it! The Dijon mustard is entirely optional, but we find it adds a depth of flavour that is downright lip-smacking.

Tags:Kid FriendlyEgg FreeKid Friendly
Allergens:MilkGlutenSulphitesSoy

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 head

broccoli

2 tsp

Dijon mustard

(ContainsSulphites)

1 block

Cheddar cheese

(ContainsMilk)

600 g

beef rissole mince

(ContainsSoy)

1 tub

tomato chutney

(May be present Tree Nuts)

Not included in your delivery

1 tbs

butter

(ContainsMilk)

2 tbs

plain flour

(ContainsGluten)

1 cup

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2680 kJ
Fat41.6 g
of which saturates18.5 g
Carbohydrate20 g
of which sugars14.3 g
Dietary Fibre0 g
Protein43.6 g
Sodium1030 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Baking Dish
Saucepan
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, cut the broccoli into florets and chop the stalk into pieces. Grate the Cheddar cheese.

2

Place 2 cm of water in a medium saucepan and bring to a boil over a high heat. Add the broccoli to the saucepan and cover. Reduce the heat to medium and cook for 4 minutes or until just soft when pierced. Drain and place the florets into a lightly greased medium sized baking dish. Set aside.

3

To make the bechamel sauce, melt the butter in the same saucepan over a medium heat. Add the plain flour and cook, stirring, with a wooden spoon for 1-2 minutes, or until a paste forms. While continuously stirring, gradually pour in the milk. Bring mixture to the boil and then reduce the heat to medium and simmer, stirring, for 4-5 minutes or until the mixture thickens and there are no lumps. Add the Dijon mustard and half of the Cheddar cheese and stir until the cheese melts. Season with salt and pepper. Pour the cheese sauce over the broccoli. Sprinkle with the remaining cheese. Cook in the oven for 10-15 minutes or until the cheese is golden and melted.

4

Using your hands, shape the beef rissole mince into 10 rissoles. Heat a large frying pan over a medium-high heat. Place the rissoles into the pan and flatten with a spatula. Cook in two batches for 4-5 minutes each side or until cooked through.

5

To serve, plate the rissoles alongside a generous scoop of the cheesy broccoli. Dollop with the tomato chutney. Enjoy!