Beef-Pork Cheeseburger Rissoles & Slaw
with Garlicky Potato & Burger Sauce
More cheese please! We heard your calls and whipped up some rissoles that are sure to please. These parcels of beef and pork are served up nice and fresh with a pea pod slaw and garlicky potato chunks to go with it.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
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 packet
Cheddar Cheese
(Contains: Milk;)
250 g
Beef & Pork Mince
1 packet
Pea Pods
1 packet
Dijon Mustard
1 packet
Slaw Mix
1 sachet
All-American Spice Blend
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Burger Sauce
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
1 piece
eggs
(Contains: Eggs;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato and garlic & herb seasoning on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat. Roast until tender,
20-25 minutes.
• Meanwhile, thinly slice pea pods lengthways.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a large bowl, combine beef & pork mince, All-American spice blend, fine breadcrumbs, the egg, Dijon mustard and a pinch of salt.
• Using damp hands, form heaped spoonfuls of mixture into meatballs, then
flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• When sweet potatoes have 10 minutes remaining, 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.
• In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over rissoles and cover with a lid (or foil) until cheese melts.
• In a medium bowl, combine slaw mix, pea pods and a drizzle of white wine
vinegar and olive oil. Season to taste with salt and pepper.
• Divide beef-pork cheeseburger rissoles, slaw and garlicky potato between plates. Serve with burger sauce. Enjoy!
Little cooks: Take the lead by tossing the slaw!
