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Classic Chicken Rissoles & Roast Veggie Toss
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Classic Chicken Rissoles & Roast Veggie Toss

Classic Chicken Rissoles & Roast Veggie Toss

with Chilli Yoghurt & Almonds

Laced with our famous Nan’s Seasoning, these juicy chicken 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.

Tags:
Calorie Smart
Under 40g carbs
Dietitian approved
Kid Friendly
Allergens:
Gluten
Wheat
Egg
Almond
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

potato

2 clove

garlic

1 packet

chicken mince

½ packet

Fine Breadcrumbs

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 packet

flaked almonds

1 packet

Greek-style yoghurt

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1

egg

1 tsp

honey

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Nutritional Values

Energy (kJ)1744 kJ
Fat9.1 g
of which saturates2.6 g
Carbohydrate39.9 g
of which sugars15 g
Dietary Fibre10.2 g
Protein41.3 g
Sodium643 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into chunks. • Finely chop garlic.

2
2

• 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.

3
3

• In a medium bowl, combine chicken mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), egg and a pinch of salt. Set aside for 5 minutes (letting the mixture rest helps the rissoles hold their shape while cooking). • Using damp hands, roll heaped spoonfuls of mixture into meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

4
4

• 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.

5
5

• 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.

6
6

• Divide roast veggie toss and chicken rissoles between bowls. • Drizzle with chilli yoghurt and garnish with flaked almonds to serve. Enjoy!

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