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Beef Rissoles & Beetroot Relish

Beef Rissoles & Beetroot Relish

with Cheesy Fries, Pear Salad & BBQ Mayo

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Rissoles are a crowd-pleasing winner, but when you cover them with sweet beetroot relish and smokey BBQ mayo, they’re even harder to refuse! This colourful plate also gets a serve of cheesy fries and a fresh pear salad for a dinner filled with delights.

Tags:Kid Friendly
Allergens:MilkGlutenEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

onion

½

beetroot

1 tbs

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1

pear

2 clove

garlic

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

⅓ cup

water

1

egg

(ContainsEggs)

¼ tsp

salt

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Fat41.9 g
of which saturates17.7 g
Carbohydrate64.2 g
of which sugars20.2 g
Protein47.4 g
Sodium1196 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt, then toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries, then bake until melted and golden.

2

While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a bowl.

3

While the beetroot relish is cooking, thinly slice the pear. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, garlic & herb seasoning, egg and the salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.

4

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.

5

In a medium bowl, combine the mixed salad leaves, pear and a drizzle of white wine vinegar and olive oil. Season to taste.

6

Divide the beef rissoles, cheesy fries and pear salad between plates. Top the rissoles with the beetroot relish. Serve with the BBQ mayo.

TIP: Refrigerate any leftover beetroot relish in an airtight container for up to a week!