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Herby Lamb Rissoles & Creamy Polenta
Herby Lamb Rissoles & Creamy Polenta

Herby Lamb Rissoles & Creamy Polenta

with Balsamic Brussels Sprout Salad & Mushroom Sauce

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

1

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

1

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

Roast the Brussels sprouts
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.

Get prepped
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!

Cook the rissoles
3

• 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.

Cook the polenta
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.

Toss the salad
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.

Finish & serve
6

• 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!

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