Mediterranean Beef, Spinach & Fetta Rissoles
with Fries, Cucumber-Haloumi Salad & Dill-Parsley Mayo
The Mediterranean is calling so pick up that phone and dive into these spinach, fetta and beef rissoles number. The only thing that could make this better, is by adding some spiced fries and a cucumber-haloumi salad. Oh wait, we have those too!
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.
Ingredients
2
potato
1 sachet
mediterranean seasoning
1 bag
baby spinach leaves
1
cucumber
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over half the Mediterranean seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, finely chop baby spinach leaves. • Thinly slice cucumber into rounds.
• In a medium bowl, combine beef mince, spinach, fine breadcrumbs, the egg, remaining Mediterranean seasoning and crumble in fetta cubes. • 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. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Drain oil. • Remove from heat. Return rissoles to pan, then add the honey, tossing to coat.
• Meanwhile, roughly chop haloumi. • In a medium bowl, combine cucumber, haloumi, mixed salad leaves, a drizzle of the vinegar and olive oil. • Season to taste.
• Divide fries, Mediterranean beef, spinach and fetta rissoles and cucumber-haloumi salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!