Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!
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
sachet
Mixed Sesame Seeds
1
Cos Lettuce
1
Tomato
1 packet
Shredded Cheddar Cheese
1 packet
Burger Sauce
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
2 packet
Potato
1 sachet
Kiwi Spice Blend
1 sachet
Sesame Seeds
1 drizzle
olive oil
1 piece
egg
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Thinly slice tomato ito wedges. • Shred cos lettuce.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Kiwi spice blend and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• In a large bowl, combine cos lettuce, tomato, a drizzle of white wine vinegar and olive oil.
Little cooks: Help toss the salad.
• Divide cos salad, sesame fries and rissoles between bowls. • Top with shredded Cheddar cheese and burger sauce to serve. Enjoy!