Apricot-Glazed Mumbai Lamb Rissoles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Apricot-Glazed Mumbai Lamb Rissoles

with Veggie Fries, Tomato Salad & Garlic Yoghurt

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

parsnip

1

carrot

1

tomato

garlic

1

lamb mince

1

Apricot Sauce

1

Mixed Salad Leaves

Not included in your delivery

olive oil

salt

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)1765 kJ
Calories0 kcal
Fat12.4 g
of which saturates4.3 g
Carbohydrate47.6 g
of which sugars25.1 g
Dietary Fibre0 g
Protein33.4 g
Cholesterol0 mg
Sodium667 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, parsnip and carrot into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 30-35 minutes. Little cooks: Help toss the veggie fries.

2

• Meanwhile, roughly chop tomato. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to the garlic oil mixture and stir to combine. Season to taste. Set aside.

3

• In a medium bowl, combine lamb mince, Mumbai spice blend, the remaining garlic and the 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!

4

• When the fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add apricot sauce and a splash of water, toss to coat.

5

• While the rissoles are cooking, combine mixed salad leaves, tomato, a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

6

• Divide Mumbai lamb rissoles and veggie fries between plates. • Serve with tomato salad and garlic yoghurt. Enjoy!