Mini Beef Patty Munch, Haloumi & Cos-Cucumber Crunch
with Potato Fries & Burger Sauce
Turn mealtime into a colourful adventure! Kids can dive into their own mini cheeseburger rissoles and enjoy some haloumi, hand-cut fries, fresh veggies and burger sauce to tie it all together. It’s fun, hands-on and packed with veggie power!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 sachet
All-American Spice Blend
250 g
Beef Mince
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1
Baby Cos Lettuce
1
Cucumber
1 packet
Burger Sauce
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak.
- Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling over the seasoning and tossing the fries
- Meanwhile, trim end of baby cos lettuce and separate leaves.
- Thinly slice cucumber into sticks.
- Thinly slice tomato into wedges.
Little cooks: Help wash the veggies!
- In a medium bowl, combine beef mince, fine breadcrumbs, all-American spice blend, the egg and a pinch of salt.
- 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.
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.
- Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
- In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over rissoles and cover with a lid so cheese melts.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Divide mini cheeseburger rissoles, haloumi, potato fries, cos lettuce leaves, cucumber and tomato between plates.
- Serve with burger sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the burger sauce!
