Beef & Caramelised Onion Rissoles
with Sweet Potato Fries & Fetta-Walnut Salad
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
Fine Breadcrumbs
1
Carrot
1 packet
Dijon Mustard
1 packet
Fetta Cubes
1 sachet
Garlic & Herb Seasoning
1
Garlic
1 packet
Mixed Salad Leaves
1 packet
Onion Chutney
250 g
Beef Mince
2
Sweet Potato
1
Tomato
1 packet
Walnuts
1 packet
Rosemary
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide fries between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
Meanwhile, roughly chop tomato. Grate the carrot. Finely chop garlic. In a small bowl, combine caramelised onion chutney, the balsamic vinegar (for the glaze) and the water. Set aside.
Little Chefs: Take charge by combining the ingedients for the sauce!
If you've swapped to beef mince, make the beef rissoles the same way as above.
Cook beef rissoles the same way as above.
While rissoles are cooking, combine the balsamic vinegar (for the salad) and a drizzle of olive oil in a second medium bowl. Season, then add mixed salad leaves, tomato and carrot. Toss to coat.
Roughly chop walnuts. Divide pork and caramelised onion rissoles, sweet potato fries and salad between plates. Spoon any extra sauce from pan over rissoles. Crumble fetta cubes over salad, then sprinkle with walnuts. Serve with garlic aioli. Enjoy!
Little Chefs: Add the finishing touch by crumbling the fetta and sprinkling the walnuts over the salad!
