Cheesy Beef Rissoles & Cheddar Roast Veggie Chunks

Name: Cheesy Beef Rissoles & Cheddar Roast Veggie Chunks with Smokey Aioli & Apple Slaw
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; ½ sachet dried oregano; 1 packet beef mince; 1 packet garlic paste; 1 sachet Louisiana spice blend; 1 egg; 1 packet Grated Parmesan Cheese; 1 packet fine breadcrumbs; 1 apple; 1 bunch spring onion; 1 bag Shredded Cabbage Mix; drizzle white wine vinegar; 1 packet Smokey Aioli; 1 packet Shredded Cheddar Cheese

with Smokey Aioli & Apple Slaw

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Rissoles are a crowd-pleasing dinner winner, but when you infuse them with melted Parmesan, they’re even harder to refuse! This colourful plate also gets a serve of herby and cheesy roasted veggie chunks and a family-friendly salad for a rainbow of delights.

Tags:

Kid Friendly

Allergens:

Eggs

•Milk

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

½ sachet

dried oregano

1 packet

beef mince

1 packet

garlic paste

1 sachet

Louisiana spice blend

1 packet

Grated Parmesan Cheese

1 packet

fine breadcrumbs

apple

1 bunch

spring onion

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

1 packet

Shredded Cheddar Cheese

Not included in your delivery

olive oil

egg

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3723 kJ

Fat47.7 g

of which saturates17.1 g

Carbohydrate61.2 g

of which sugars23.6 g

Protein50.5 g

Sodium1568 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.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Sprinkle with dried oregano (see ingredients), drizzle with olive oil and season with salt and pepper • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove veggies from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.

• While the veggies are roasting, add beef mince, garlic paste, Louisiana spice blend, the egg, grated Parmesan cheese and fine breadcrumbs in a large bowl. Season with pepper and mix to combine.

• Using damp hands, form heaped spoonfuls of beef mixture into meatballs (3-4 per person), then flatten to make 1cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned all over and cooked through, 3-4 minutes each side.

• While the rissoles are cooking, thinly slice apple and spring onion. • In a second large bowl, combine apple, spring onion, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to coat.

• Divide cheesy beef rissoles, Cheddar and herb roast veggie chunks and apple slaw between plates. • Drizzle smokey aioli over rissoles to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the smokey aioli!