Onion Chutney Glazed Beef Rissoles
with Spiced Veggie Toss & Garlic Sauce
- Eggs
- Milk
- Sesame
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Enjoy this guilt-free, yet tasty rissole dish for a carb-conscious delight. Whip up this super easy and spiced veggie toss that even the kids can lend a hand with. Oh and don't forget the dollop of garlic sauce! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
carrot
1
zucchini
1
beetroot
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 bag
baby spinach leaves
1 sachet
Aussie spice blend
1 sachet
Nan's special seasoning
1 packet
caramelised onion chutney
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-size chunks. • Cut beetroot into 1cm chunks.
• Place veggies and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• In a medium bowl, combine beef mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonful's of mixture into small meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side. • Remove pan from the heat, add onion chutney and a splash of water and turn rissoles to coat.
• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray and toss to combine.
• Divide the herby beef rissoles and spiced veggie toss between plates. Serve with the garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The onion chutney glaze was a clear highlight, with the rissoles praised for being well-seasoned and full of flavour. Some found the garlic sauce very strong, and a few felt the spice blend overwhelmed the roasted vegetables.
- Ease of prep: Most found this a quick and easy meal to pull together, though chopping the beetroot and roasting the vegetables added some extra steps for a few cooks. One customer cooked the rissoles successfully in an air fryer.
- Suggestions: Some reviewers suggested staggering the vegetables in the oven rather than roasting them all at the same time to avoid overcooking. A few recommended reducing the roasting time for zucchini to keep it from going too soft, and one customer added butternut pumpkin to bulk out the veggie toss.
- Leftovers: The rissoles held up well the next day and were enjoyed cold for weekday lunches.
- Portions: Several customers felt the meal was on the smaller side, particularly for hungrier households, with some suggesting adding extra vegetables to make it more filling.
