Honey-Glazed Beef Rissoles & Roast Veggies
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Honey-Glazed Beef Rissoles & Roast Veggies

Honey-Glazed Beef Rissoles & Roast Veggies

with Baby Spinach & Yoghurt

Laced with our famous Nan’s seasoning, these juicy beef rissoles are sure to be a hit – especially when served over a roast veggie toss and finished with a drizzle of spicy yoghurt and a sprinkling of flaked almonds.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Air Fryer Friendly
Kid Friendly
Over 30g protein
Under 40g carbs
Calorie Smart
Allergens:
Gluten
Wheat
Egg

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

potato

1 clove

garlic

1 packet

beef mince

1 sachet

Nan's special seasoning

½ packet

fine breadcrumbs

(Contains Gluten, Wheat;)

1 packet

baby spinach leaves

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

1

eggs

(Contains Egg;)

1 tsp

honey

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Nutritional Values

Energy (kJ)2108 kJ
Calories504 kcal
Fat22.1 g
of which saturates8.1 g
Carbohydrate35.5 g
of which sugars12.2 g
Dietary Fibre7.1 g
Protein39.3 g
Sodium535 mg
The average adult daily energy intake is 8700 kJ

Utensils

Air Fryer
Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Cut carrot and potato into chunks. • Finely chop garlic. • In a medium bowl, combine potato, carrot and drizzle of olive oil, and a pinch of salt and pepper. Toss to coat.

2
2

• Set air fryer to 200°C. Place potato and carrot into air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air aryer? Preheat oven to 240°C/220°C fan-forced. Roast sweet potato and carrot on a lined oven tray until tender, 20-25 minutes.

3
3

• Meanwhile, in a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), the egg and a pinch of salt. • 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
4

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm.

TIP: For best results, drain the oil from the pan before adding the honey.

5
5

• When the veggies are done, transfer to a large bowl. Add baby spinach leaves and toss to combine. Season to taste.

6
6

• Divide roast veggie and honey-glazed beef rissoles between bowls. • Drizzle with Greek-style yoghurt to serve. Enjoy!