Honey Mustard Beef Rissoles
with Roasted Veggies & Creamy Pesto
How do you improve on the humble rissole? Add honey for sweetness and some mustard for a touch of tanginess then serve your new creations with a roasted veggie salad and oodles of creamy pesto. Suddenly, the classic dish goes from simple to stunning!
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
Ingredients
1 bunch
thyme
1 packet
Peeled Pumpkin Pieces
2 unit
Kumara
2 unit
carrot
2 unit
onion
2 unit
beetroot
2 clove
garlic
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 tub
Dijon mustard
1 bag
baby spinach leaves
1 tub
pesto dressing supreme
(Contains Egg, Milk, Tree Nuts; )
Not included in your delivery
olive oil
4 tsp
honey
1 tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Pick the thyme leaves. Cut the peeled pumpkin and kumara (unpeeled) into 2cm chunks. Slice the carrot (unpeeled) into 1cm half-moons. Cut the red onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Wear gloves to avoid staining your fingers! TIP: Cut the veggies to the correct size so they cook in the allocated time.
Divide the chopped veggies between two oven trays lined with baking paper. Sprinkle with the thyme leaves, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, beef mince, fine breadcrumbs (see ingredients list), honey, Dijon mustard, salt and a pinch of pepper. Using damp hands, form the mixture into 1cm thick rissoles. You should get about 12 rissoles. TIP: Pack the rissoles firmly to hold them together while cooking.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook 1/2 the rissoles for 2 minutes on each side or until browned, then reduce the heat to medium and cook for a further 2-3 minutes on each side or until cooked through. Set aside on a plate and repeat with the remaining rissoles. TIP: Don't worry if the rissoles char slightly, this adds to the flavour!
In a large bowl, combine the roasted veggies and baby spinach leaves. Season with salt and pepper and gently toss to coat.
Divide the roast veggie medley and honey mustard rissoles between plates. Serve with the pesto dressing supreme.
TIP: For kids, follow our serving suggestion in the main photo!
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