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Cranberry, Pistachio, Beef & Venison Rissoles

Cranberry, Pistachio, Beef & Venison Rissoles

Cranberry, Pistachio, Beef & Venison Rissoles

with Apple-Radish Salad & Fries

Get up to $175 off

Tags:

High Protein

Allergens:

Eggs

•Soy

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1

Avocado

1 packet

Currants

1 packet

Pistachios

250 g

Venison & Beef Mince

1 packet

Beetroot Relish

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Classic Roast Seasoning

1 packet

Mixed Salad Leaves

2 packet

Potato

2

Radish

Nutrition Values

Calories723 kcal

Energy (kJ)3020 kJ

Fat50.3 g

of which saturates12.4 g

Carbohydrate34.3 g

of which sugars16.3 g

Dietary Fibre6.4 g

Protein31.8 g

Sodium741 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

• Preheat oven to 220°C/200°C fan-forced. Peel potato and cut into fries. • Place potato on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2

• Meanwhile, thinly slice radish. Roughly chop roasted almonds and currants. • Slice avocado in half, scoop out flesh and roughly chop.

3

Custom Recipe: If you've swapped to venison & beef mince, prep and cook mince in the same way as above.

4

• Meanwhile, combine radish, avocado, mixed salad leaves and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste. • Divide beef, currant and almond rissoles, avocado salad and potato fries between plates. • Top rissoles with beetroot relish. • Serve with dill & parsley mayonnaise. Enjoy!

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