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Moroccan Beef Rissoles

Moroccan Beef Rissoles

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These fragrant Moroccan spiced rissoles are a great go-to for a quick mid-week dinner. We’ve crammed tons and tons of flavour into each bite of these little beauties, and given you a lovely fresh salad to keep you cool as you munch your way through the flavours of North Africa.

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

150 g

white rice

2 tsp

mild Moroccan Spice Blend

50 g

tomato paste

1

garlic

1

birdseye chilli

1

parsley

1

red onion

300 g

beef mince

1

cucumber

70 g

rocket

Not included in your delivery

salt

pepper

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2420 kJ
Fat38.2 g
of which saturates11.2 g
Carbohydrate5.4 g
of which sugars5.3 g
Dietary Fibre0 g
Protein52.3 g
Cholesterol0 mg
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

2

Combine the Moroccan spice, tomato paste, garlic, chilli, half of the parsley, and the diced half of the red onion in a bowl. Add the beef mince and mix together with your hands. Seperate the beef mince into large balls and flatten them to form the rissoles. Heat a pan to a medium temperature with a little vegetable oil and add the beef. Cook your rissoles for 3 minutes per side. Cooking times may vary depending on the thickness of your rissoles. If they are still not cooked all the way through, transfer them to a moderate oven for an extra 5 minutes to finish the cooking process.

3

Combine the cucumber, rocket, sliced onion, and remaining parsley in a bowl. Divide amongst plates.

4

Place the rissoles on the rice with a side of salad and top with a condiment of your choice (we suggest tomato chutney or garlic mayonnaise). Did you know? Cucumber is rumoured to eliminate bad breath! Simply press a slice of cucmber to the top of your mouth for 30 seconds and you’re good to go.