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!
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.
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;)
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
• 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!