Herby Lamb Rissoles & Creamy Polenta

Name: Herby Lamb Rissoles & Creamy Polenta with Balsamic Brussels Sprout Salad & Mushroom Sauce
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet Instant Polenta; 1 packet Fine Breadcrumbs; 1 packet Mushroom Sauce; 250 g Lamb Mince; 1 Pear; 1 packet Flaked Almonds; 1 packet Parmesan Cheese; 1 packet Mixed Salad Leaves; 1 Brussels Sprout; 1 packet Balsamic Vinaigrette Dressing; 1 sachet Herb & Mushroom Seasoning; 1 drizzle olive oil; 1 piece egg; 20 g butter; ¼ cup milk; ¼ tsp salt; 1 cup water

with Balsamic Brussels Sprout Salad & Mushroom Sauce

Get up to $200 off!

A crispy stack of Brussels sprouts, a fresh salad and creamy polenta, create the base for a rissoles dish of joyous proportions. Lamb 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:

Gluten

•Wheat

•Milk

•Almond

•Soy

•Eggs

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

1 packet

Instant Polenta

(May be present: Gluten, Milk, Soy, Wheat.)

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Mushroom Sauce

(Contains: Gluten, Wheat, Milk; May be present: Soy.)

250 g

Lamb Mince

Pear

1 packet

Flaked Almonds

(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Mixed Salad Leaves

Brussels Sprout

1 packet

Balsamic Vinaigrette Dressing

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

20 g

butter

(Contains: Milk;)

¼ cup

milk

(Contains: Milk;)

¼ tsp

salt

1 cup

water

Nutritional Values

Calories778 kcal

Energy (kJ)3260 kJ

Fat43.5 g

of which saturates17.2 g

Carbohydrate51.2 g

of which sugars11.1 g

Dietary Fibre8.1 g

Protein43.2 g

Sodium1400 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

• 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.

• 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!

• While Brussels sprouts are roasting, thinly slice pear into wedges.
• In a medium bowl, combine lamb 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.

• 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.

• 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.

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