Greek-Style Beef, Spinach & Fetta Rissoles
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Greek-Style Beef, Spinach & Fetta Rissoles

Greek-Style Beef, Spinach & Fetta Rissoles

with Fries, Cucumber 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 salad. Oh wait, we have those too!

Tags:
Over 30g protein
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
Cooking Time
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;)

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)2868 kJ
Fat40.3 g
of which saturates10.2 g
Carbohydrate38.8 g
of which sugars13 g
Protein40.9 g
Sodium1309 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
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. Drizzle with olive oil, sprinkle over half the Mediterranean seasoning and season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the 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, the 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.

4
4

• 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. Drain oil. • Remove from heat. Return all rissoles to pan, then add the honey, tossing to coat

5
5

• Meanwhile, in a medium bowl, combine cucumber, 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 salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!