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Herby Beef Rissoles & Roasted Parmesan Brussels Sprout Salad
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Herby Beef Rissoles & Roasted Parmesan Brussels Sprout Salad

Herby Beef Rissoles & Roasted Parmesan Brussels Sprout Salad

with Potato & Mushroom Sauce

A crispy stack of Brussels sprouts, a fresh salad and creamy polenta, create the base for a rissoles dish of joyous proportions. Beef rissoles are adorned in our herb and mushroom seasoning and are then topped with mushroom sauce to take things up a notch. Now, if that doesn't sound like heaven on earth, we don't know what does!

Allergens:
Egg
Milk
Gluten
Wheat
Soja
Almond

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Brussels Sprout

1

Pear

1

Beef Mince

1

Fine Breadcrumbs

1

Herb & Mushroom Seasoning

1

Mixed Salad Leaves

2

Parmesan Cheese

1

Balsamic Vinaigrette Dressing

1

Mushroom Sauce

1

Flaked Almonds

Not included in your delivery

1

olive oil

egg

butter

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Nutritional Values

Energy (kJ)3528 kJ
Calories843 kcal
Fat47.7 g
of which saturates18.7 g
Carbohydrate53.4 g
of which sugars16.2 g
Dietary Fibre11.3 g
Protein56.5 g
Sodium1299 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

2

• Meanwhile, halve Brussels sprouts and place on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange brussels sprouts cut-side down and roast until tender, 15-18 minutes. Allow to cool slightly.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

3

• While Brussels sprouts are roasting, thinly slice pear into wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, herb & mushroom seasoning and the egg. • 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.

4

• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

5

• When Brussels sprouts are slightly cooled, transfer to a medium bowl. Add pear, mixed salad leaves, Parmesan cheese and balsamic vinaigrette dressing, tossing to combine. • Season to taste.

6

• In a microwave-safe bowl, microwave mushroom sauce and the butter, in 30 second bursts, until warmed through. • Divide herby beef rissoles, roasted Parmesan Brussels sprout salad and potato chunks between plates. • Pour over mushroom sauce. Sprinkle with flaked almonds. Enjoy!

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