Roll up a taste of America into these bite-sized morsels of flavour! Studded with corn kernels and served with a creamy slaw, potato fries and smokey BBQ sauce for dipping, this is a moreish meal that will have you hooked!
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All-American spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vinegar (white wine or red wine)
Preheat the oven to 240°C/220°C fan-forced. Slice the potatoes (unpeeled) into 1cm fries. Place the potatoes on an oven tray lined with baking paper, drizzle with olive oil and season generously with salt and pepper. Toss to coat and spread out in a single layer. Bake for 25-30 minutes or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Drain the sweetcorn (see ingredients list).
In a large bowl, combine the beef mince, garlic, All-American spice blend, fine breadcrumbs (see ingredients list), egg, salt, sweetcorn (1/4 tin for 2 people / 1/2 tin for 4 people) and a pinch of pepper. Using damp hands, shape spoonfuls of the mixture into meatballs, then flatten into 2cm thick rissoles and set aside on a plate (you should get 4-5 rissoles per person).
When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the rissoles and cook for 3-4 minutes on each side, or until browned.
While the rissoles are cooking, in a medium bowl, add the slaw mix, spring onion, vinegar, 1/2 the garlic aioli and the remaining sweetcorn (1/4 tin for 2 people / 1/2 tin for 4 people) . Before serving, season generously with salt and pepper and toss to coat. In a small bowl, combine the BBQ sauce and remaining garlic aioli.
Divide the fries, American beef rissoles and slaw between plates. Serve the BBQ aioli on the side.