Onion Chutney Glazed Beef Rissoles
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Onion Chutney Glazed Beef Rissoles

Onion Chutney Glazed Beef Rissoles

with Spiced Veggie Toss & Garlic Sauce

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.

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
•Kid Friendly
Allergens:
Egg
•Milk
•Sesame
•Gluten
•Wheat

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

1

carrot

1

zucchini

1

beetroot

1 packet

Garlic Sauce

(Contains Egg, 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 Egg;)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2187 kJ
Fat23.7 g
of which saturates7 g
Carbohydrate37.7 g
of which sugars23.9 g
Dietary Fibre10.6 g
Protein38.6 g
Sodium1379 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat the oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-size chunks. • Cut beetroot into 1cm chunks.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray and toss to combine.

6
6

• Divide the herby beef rissoles and spiced veggie toss between plates. Serve with the garlic sauce. Enjoy!