Spiced Beef Rissoles, Halloumi & Apple Slaw
with Kūmara Fries & Herby Mayo
You can’t go wrong with rissoles and this beef iteration, spiced with our classic roast seasoning, is sure to please the whole whānau. Two tasty sides round out the meal; a crunchy apple slaw and oven-baked kūmara fries, plus herby mayo for dipping!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
250 g
Beef Mince
1
Kumara
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Shredded Cabbage Mix
1
apple
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
1
Lemon
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into thin fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice celery. Thinly slice apple into sticks. Cut halloumi into 1cm-thick slices.
• In a medium bowl, combine beef mince, fine breadcrumbs, classic roast seasoning, the egg and a pinch of pepper. Using damp hands, roll heaped spoonfuls of beef mixture (3-4 per person) into meatballs, then flatten into 2cm-thick rissoles. Transfer to a plate.
• 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. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a second medium bowl, combine shredded cabbage mix, celery, apple, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spiced beef rissoles, halloumi, kumara fries and apple celery slaw between plates. • Serve with dill and parsley mayonnaise. Enjoy!
