Classic Chicken Rissoles & Roast Veggie Toss
with Chilli Yoghurt & Almonds
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
Baby Spinach Leaves
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
g
Beef Mince
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Chicken Mince
1
Carrot
1 sachet
Nan's Special Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Cut carrot and potato into chunks. • Finely chop garlic. • In a medium bowl, combine potato, carrot and drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
• Set air fryer to 200°C. Place potato and carrot into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air aryer? Preheat oven to 240°C/220°C fan-forced. Roast sweet potato and carrot on a lined oven tray until tender, 20-25 minutes.
Custom Recipe: If you've swapped to chicken mince, combine chicken mince with ingredients as above. Set aside for 5 minutes (letting the mixture rest helps the rissoles hold their shape while cooking). Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Custom Recipe: Cook chicken rissoles in batches as above, until browned and cooked through, 3-4 minutes each side. Remove pan from heat and add honey as above.
• When the veggies are done, allow tray to slightly cool. Add baby spinach leaves and toss to combine. Season to taste.
• Divide roast veggie and honey-glazed beef rissoles between bowls. • Drizzle with Greek-style yoghurt to serve. Enjoy!
