Discover a classic fusion of Indian and modern flavours with a whole new twist! Take crispy bombay fries paired with moreish mango-glazed beef meatballs, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with a crisp salad for a hit of freshness.
Keep an eye out... Due to recent sourcing challenges, we've replaced tomato with pear, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
brown mustard seeds
beef-style stock powder
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Mumbai spice blend
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle over the brown mustard seeds. Toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. Grate the carrot. Thinly slice the cucumber into rounds.
In a medium bowl, combine the beef mince, Mumbai spice blend, beef-style stock powder, fine breadcrumbs, garlic and the egg. Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove the pan from the heat, then add the mango chutney and a good splash of water, tossing the meatballs until coated.
While the meatballs are cooking, combine the mixed salad leaves, carrot, cucumber, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil in a medium bowl.
Divide the mango-glazed Mumbai beef rissoles, bombay fries and mixed salad between plates. Serve with a dollop of mayonnaise.