Mumbai Beef Meatballs & Brown Rice

Name: Mumbai Beef Meatballs & Brown Rice with Cucumber Salad & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 packet brown rice; 1 packet beef mince; 1 packet Fine Breadcrumbs; 1 packet garlic paste; 1 cucumber; 1 tomato; 1 bag mint; 1 pinch brown sugar; 1 egg; ½ sachet brown mustard seeds; ⅓ cup water; 1 bag mixed salad leaves; 1 tomato paste; 1 drizzle vinegar (balsamic or white wine); 1 packet greek style yoghurt; 1 sachet Mumbai spice blend

with Cucumber Salad & Mint Yoghurt

Get up to $200 off!

You're going to love this saucy number! Beef meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1 packet

beef mince

1 packet

Fine Breadcrumbs

1 packet

garlic paste

cucumber

tomato

1 bag

mint

½ sachet

brown mustard seeds

1 bag

mixed salad leaves

tomato paste

1 packet

greek style yoghurt

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 pinch

brown sugar

egg

⅓ cup

water

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2774 kJ

Fat22.1 g

of which saturates8 g

Carbohydrate68.9 g

of which sugars12.6 g

Protein43.4 g

Sodium842 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Add a dash of olive oil over medium heat, add brown mustard seeds and 1/2 the garlic paste and cook until fragrant, 1 minute. Return rice to the saucepan, stir to combine. Remove from heat. • Meanwhile, in a medium bowl combine beef mince, fine breadcrumbs and a good pinch of salt and pepper in a medium bowl. Set aside.

• Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Roughly chop cucumber, tomato and mint leaves. • In a medium bowl combine cucumber, tomato and mixed salad leaves. Drizzle with vinegar and olive oil. Season to taste. • In a small bowl, combine 1/2 the Greek-style yoghurt (reserve a dollop for the sauce!) and mint.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add rissoles, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The rissoles will char slightly in the pan, this adds to the flavour!

• Wipe out frying pan and return to a medium-low heat with a drizzle of olive oil. Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water and a pinch of brown sugar. Remove from heat. Stir through remaining yoghurt and cooked rissoles. Season to taste.

• Divide brown rice between bowls. Top with Mumbai beef rissoles, spooning over sauce from the pan. • Serve with cucumber salad and mint yoghurt. Enjoy!