American BBQ Beef Rissoles
with Kumara Fries & Tomato Salad
These rissoles are bursting with the tried and true flavour of our All-American spice blend and tangy BBQ sauce. On the side, we've got a bright salad and wholesome oven-baked kumara fries for a splendid finish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
2 unit
kumara
1 tin
sweetcorn
1 packet
beef mince
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1.5 sachet
All-American spice blend
1 packet
BBQ sauce
1 head
cos lettuce
1 unit
tomato
1 unit
carrot
Not included in your delivery
olive oil
2 unit
eggs
(ContainsEggs)¼ tsp
salt
1 tsp
water
2 tsp
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 20-25 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
In a second medium bowl, combine the beef mince, eggs, fine breadcrumbs, 1 1/2 sachets of All-American spice blend and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm thick rissoles. Set aside on a plate. You should get 20-25 rissoles.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side. Remove the pan from the heat and carefully discard the excess liquid in the pan. Add the BBQ sauce and the water to the pan and toss with the rissoles until well coated and heated through, 30 seconds.
While the rissoles are cooking, shred the cos lettuce. Roughly chop the tomato. Grate the carrot (unpeeled). Add the cos lettuce, tomato and carrot to the bowl with the charred corn and season with a pinch of salt and pepper. Add the white wine vinegar and a drizzle of olive oil and toss to combine.
Divide the kumara fries, American BBQ rissoles and tomato salad between plates. Spoon over any leftover BBQ sauce from the pan.