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Mediterranean Beef, Spinach & Fetta Rissoles
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Mediterranean Beef, Spinach & Fetta Rissoles

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!

Allergens:
Gluten
Wheat
Egg
Milk

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

mediterranean seasoning

1 bag

baby spinach leaves

1

cucumber

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

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)

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Nutritional Values

Energy (kJ)3847 kJ
Fat58.1 g
of which saturates23.8 g
Carbohydrate40.1 g
of which sugars14.1 g
Protein58.4 g
Sodium2348 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop baby spinach leaves. • Thinly slice cucumber into rounds.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide fries, Mediterranean beef, spinach and fetta rissoles and cucumber-haloumi salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!