Cheesy Beef Rissoles & Peppercorn Gravy
with Carrot-Potato Mash & Almonds
Perk up beef rissoles by spiking them with our garlic and herb seasoning, plus sharp Parmesan. The fuss-free gravy has a lovely subtle sweetness from the onion, and the carrot in the mash keeps the carbs in check, all while amping up the flavour.
This recipe is under 650kcal per serving and under 40g carbohydrates 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.
Ingredients
½
brown onion
1 clove
garlic
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
potato
1
carrot
1 sachet
black peppercorns
1 bag
Pea Pods
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
½ cup
boiling water
1 tbs
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut into large chunks. Trim pea pods. • Thinly slice brown onion (see ingredients). Finely chop garlic. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add pea pods. Cover and steam until pea pods are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer pea pods to a bowl. Season, then set aside. Drain potatoes and return to saucepan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, combine beef mince, garlic & herb seasoning, the flour and shaved Parmesan cheese in a medium bowl. Season with salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles until browned and cooked through, 3-4 minutes each side. • Transfer to a plate to rest.
TIP: Cook the rissoles in batches if your pan is getting crowded.
• Boil the kettle. Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook onion until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. • Meanwhile, combine gravy granules, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) in a medium heatproof bowl until smooth, 1 minute. Stir in cooked onion until combined. Remove from heat.
• Divide cheesy beef rissoles, carrot-potato mash and pea pods between plates. • Spoon peppercorn gravy over rissoles to serve. Enjoy!
