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Cheesy Beef Rissoles & Cheesy Roasted Veggie Chunks
Cheesy Beef Rissoles & Cheesy Roasted Veggie Chunks

Cheesy Beef Rissoles & Cheesy Roasted Veggie Chunks

with Smokey Aioli & Apple Slaw

Allergens:
Eggs
Soy
Milk
Gluten
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

apple

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

250 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1

Spring Onion

1 sachet

Louisiana Spice Blend

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1

Carrot

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories705 kcal
Energy (kJ)2950 kJ
Fat39.9 g
of which saturates15.9 g
Carbohydrate36 g
of which sugars16.4 g
Dietary Fibre6.8 g
Protein43.6 g
Cholesterol50.8 mg
Sodium1430 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.

Cooking Steps

1

Custom Recipe: If you've added shredded Cheddar cheese, in last 5 minutes of cook time, remove veggies from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes.

2

• 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.

3

• 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!

4

• 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.

5

• 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.

6

• Divide cheesy beef rissoles, herbed 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!