Homestyle Beef Rissoles & Veggie Fries
with Beetroot Relish & Salad
- Eggs
- Soy
- Gluten
- Wheat
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Wheat
- Gluten
Rissoles are a crowd-pleasing dinner winner, but when you infuse them with our moreish Aussie spice blend, they’re even harder to refuse! This colourful plate also gets a serve of veggie fries and an irresistible beetroot relish for a rainbow of delights.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
250 g
Beef Mince
1
Cucumber
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
1 packet
baby spinach & rocket mix
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
2 packet
Potato
1
Carrot
1 packet
Beetroot Relish
(May be present: Sesame, Fish, Eggs, Soy, Milk, Almond, Cashew, Wheat, Gluten)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into fries. • Place veggie fries 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 the fries between two trays.
• In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, form heaped spoonfuls of beef mixture into meatballs then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• Heat large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and add the BBQ sauce, turning rissoles to coat.
• While the rissoles are cooking, slice cucumber into rounds.
• In a second medium bowl, combine spinach & rocket mix, cucumber and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide homestyle beef rissoles, veggie fries and garden salad between plates. • Top rissoles with beetroot relish. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the sauces!
