Cheesy Beef Rissoles & Cheesy Roasted Veggie Chunks
with Smokey Aioli & Apple Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Cooking Steps
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.
• 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, 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!
