Cheesy Beef Rissoles & Honey Mustard Salad

Name: Cheesy Beef Rissoles & Honey Mustard Salad with Caramelised Onions & Fetta
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 brown onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 tomato; 1 cucumber; 1 head baby cos lettuce; 1 packet beef mince; 1 sachet Aussie spice blend; 1 packet fine breadcrumbs; 1 egg; 1 packet Honey Mustard Sauce; 1 packet Fetta Cubes; 1 packet Cheddar cheese

with Caramelised Onions & Fetta

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We're in our light and bright era so only a salad will do! You'll be applauding this one once it gets plated up. Beef mince gets our classic Aussie-spice treatment and when tossed in a cherry tomato and honey mustard lettuce salad, you'll have major flavour in every bite.

We’ve replaced the snacking tomatoes in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

tomato

cucumber

1 head

baby cos lettuce

1 packet

beef mince

1 sachet

Aussie spice blend

1 packet

fine breadcrumbs

1 packet

Honey Mustard Sauce

1 packet

Fetta Cubes

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

egg

Nutritional Values

Energy (kJ)2640 kJ

Calories630 kcal

Fat37.2 g

of which saturates15 g

Carbohydrate32.1 g

of which sugars18.1 g

Dietary Fibre8 g

Protein44.8 g

Sodium1163 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds. • Roughly shred baby cos lettuce. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Return all rissoles to the pan, sprinkle with Cheddar cheese and cover with a lid or foil to melt, 1-2 minutes.

• In a large bowl, combine cos lettuce, tomato, cucumber and honey mustard sauce. Season to taste. • Divide cos salad between bowls. Top with cheesy beef rissoles and caramelised onions. Crumble over fetta cheese. Enjoy!