Nutty Beef Rissoles & Beetroot Relish
with Crunchy Cos Salad & Fries
- Eggs
- Soy
- Almond
- Gluten
- Wheat
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
These rissoles are packed to burst with the sweetest and juiciest flavours we could find. Bite in and enjoy almonds wrapped in mild spices, they make rissoles the perfect gift for your tastebuds, so present them with a beetroot relish as the finishing touch. It’s like Christmas has come early!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
apple
1
Cos Lettuce
250 g
Beef Mince
1
Kohlrabi
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
2 packet
Potato
1 packet
Beetroot Relish
1 packet
Currants
(Contains: Gluten, Milk, Soy, Wheat, May contain traces of allergens; )
Not included in your delivery
1 piece
egg
(Contains: Eggs; )
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. • Cut potato into fries. Place fries into the air fryer basket, drizzle with olive oil, season with salt and pepper and cook for 10 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place on a lined oven tray, drizzle generously with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple (see ingredients) and kohlrabi (see ingredients). Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, garlic & herb seasoning, almonds and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into rissoles, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• 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.
• Meanwhile, combine apple, kohlrabi, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide almond-stuffed beef rissoles, apple salad and fries between plates. • Top rissoles with beetroot relish. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the relish!
