HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDinner Beef & Rosemary Rissoles With Potato Chunks
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Dinner - Beef & Rosemary Rissoles with Potato Chunks

Dinner - Beef & Rosemary Rissoles with Potato Chunks

Lunch - Beef Rissoles & Roast Veggie Couscous

Dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy beef rissoles like you’ve never had them before, then team them with a veggie-packed couscous meal for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3160kJ Energy, 43g Fat, 7g Saturated Fat, 55.5g Carbohydrate, 7.8g Sugars, 37.9g Protein, 723mg Sodium.

Allergens:EggsGlutenMilk

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

courgette

2

tomato

1

cucumber

1 bag

salad leaves

1

lemon

1 packet

garlic aioli

(ContainsEggs)

2 sprig

rosemary

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

2 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 bag

parsley

2 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

beef mince

½ packet

Greek salad cheese

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2530 kJ
Fat27.4 g
of which saturates7.3 g
Carbohydrate47.2 g
of which sugars13 g
Protein38.9 g
Sodium1400 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
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 bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25 minutes. Meanwhile, roughly chop the courgette and one of the tomatoes. Place the courgette and chopped tomato on a second lined oven tray. Drizzle with olive oil, then season with salt and pepper and toss to coat. Roast until tender, 20 minutes.

2

While the veggies are roasting, thinly slice the remaining tomato and 1/2 the cucumber into half-moons. In a medium bowl, place the mixed salad leaves, tomato and sliced cucumber. Set aside. Zest the lemon to get a pinch, then slice into wedges. Finely chop the remaining cucumber. In a small bowl, combine the garlic aioli and chopped cucumber. Set aside. Pick and finely chop the rosemary leaves.

3

In a medium saucepan, add the water and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then season.

4

In a large bowl, combine the beef mince, rosemary, garlic & herb seasoning, fine breadcrumbs and egg, then season. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.

5

Add a squeeze of lemon juice and a drizzle of olive oil to the salad. Season to taste and toss to coat. Scatter the cheese (see ingredients) and lemon zest over the roasted potatoes, toss to combine and divide between plates. Set aside two portions of the beef rissoles for lunch, then divide the remaining rissoles between plates. Spoon over the cucumber aioli. Serve with the garden salad.

6

When you're ready to pack your lunch, roughly chop the baby spinach leaves and parsley leaves. Add the roasted courgette, tomato, the baby spinach and parsley to the couscous. Toss to combine and season to taste. Divide the roast veggie couscous, reserved rissoles, lemon wedges and dill & parsley mayonnaise packets between two microwave-safe containers. Refrigerate. At lunchtime, remove the lemon wedges and dill-parsley mayo packets and microwave the rissoles and veggie couscous until piping hot, 2-3 minutes. Serve with the mayo and lemon wedges.