Classic Beef Rissoles & Roast Veggie Toss
with Chilli Yoghurt & Almonds
Laced with our famous Nan’s Seasoning, these juicy beef rissoles are sure to be a hit – especially when served over a roast veggie toss and finished with a drizzle of spicy yoghurt and a sprinkling of flaked almonds.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
carrot
2
potato
2 clove
garlic
1 packet
beef mince
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into chunks. • Finely chop garlic.
• Place potato and carrot on a lined tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• In a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), egg and a pinch of salt. • 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.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm.
TIP: For best results, drain the oil from the pan before adding the honey.
• Meanwhile, combine Greek-style yoghurt and pinch of chilli flakes (If using) in a small bowl. Season to taste. • When the veggies are done, add baby spinach leaves to the veggie tray. Toss to coat. Season to taste.
• Divide roast veggie toss and beef rissoles between bowls. • Drizzle with chilli yoghurt and garnish with flaked almonds to serve. Enjoy!
