Double Sticky Peri-Peri Venison & Beef Rissoles
with Veggie Fries & Creamy Slaw
- Gluten
- Wheat
- Sulphites
- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
There have been many sauces we’ve paired with rissoles but we think you’re really going to cheer for our latest combination. We’re getting hyped to take a bite out of these venison and beef rissoles that have been rolled with our peri-peri seasoning, especially when they come glazed in our onion chutney! It’s another winner in our books.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
500 g
Venison & Beef Mince
1 packet
Baby Spinach Leaves
1
Carrot
1
Parsnip
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
1
Beetroot
1
Cos Lettuce
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced • Cut parsnip, carrot and beetroot into fries. • Roughly chop baby spinach leaves.
• Place parsnip, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, combine venison & beef mince, All-American spice blend, fine breadcrumbs and the egg in a large bowl. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add peri peri sauce and the honey, turning rissoles to coat.
• Meanwhile, combine slaw mix, baby spinach leaves, garlic aioli and a drizzle of olive oil in a second medium bowl. Season to taste.
• Divide veggie fries, creamy slaw and peri peri venison-beef rissoles between plates. • Spoon over any remaining peri peri sauce from the pan to serve. Enjoy!
