HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Garlic & Herb Beef Rissoles
Easy Garlic & Herb Beef Rissoles

Easy Garlic & Herb Beef Rissoles

with Roast Veggie Toss & Dill-Parsley Mayo

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We've teamed juicy beef mince with a garlic and herb seasoning for a rissole recipe you can't go wrong with. Complete with a hearty roast veggie toss and a sprinkle of Parmesan, did we mention this is low carb?

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuick PrepUnder 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag

peeled & chopped pumpkin

3 clove


1 packet

beef mince

½ packet

panko breadcrumbs


1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil




¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2587 kJ
Fat34.9 g
of which saturates9.9 g
Carbohydrate29.8 g
of which sugars16.5 g
Protein43.9 g
Sodium1059 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite-sized chunks. Place on a lined oven tray. Add peeled & chopped pumpkin to tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic.


• In a large bowl, combine beef mince, garlic, panko breadcrumbs (see ingredients), egg, garlic & herb seasoning and the 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. • When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. Remove from heat.


• When roast veggies are done, add baby spinach leaves to the tray. Gently toss to combine.


• Divide garlic and herb beef rissoles and roast veggie toss between plates. • Sprinkle the grated Parmesan cheese over the roast veggie toss. Serve with a dollop of dill & parsley mayonnaise.