[Cal Smart] NZ Beef Rissoles & Peppercorn Gravy
with Crushed Potatoes & Almond Salad
- Wheat
- Gluten
- Almond
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
250 g
Beef Mince
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Mixed Salad Leaves
2 packet
Potato
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Add butter and lightly crush with a fork. Cover to keep warm. Season with a pinch of salt and pepper. TIP: Add a splash of water if the potato looks dry!
• Meanwhile, finely chop tomato. Thinly slice cucumber. Roughly chop roasted almonds. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 2-3 minutes.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine bread crumbs and the egg. • 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.
• Return frying pan to a medium-high heat with a heat a drizzle of olive oil over medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.
• In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute.
• In a medium bowl, combine salad leaves, cucumber, tomato and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide beef rissoles, crushed potatoes and salad between plates. • Pour peppercorn gravy over rissoles and top salad with almonds.
