Beef & Parmesan Rissoles
with Warm Pesto Potatoes & Sweet Walnut Salad
- Gluten
- Wheat
- Eggs
- Milk
- Walnut
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto – these are just some of tonight’s surprises you never knew you needed!
Ingredients
2
potato
1 packet
beef mince
1 sachet
Aussie spice blend
¼ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1
apple
1 packet
basil pesto
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
2 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into 2cm chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. • While potato is roasting, combine beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and Parmesan cheese in a large bowl. Season with salt and pepper. • Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles (4-5 per person). Set aside on a plate.
• Heat a large frying pan over medium-high heat. Add walnuts and toast until golden, 2-3 minutes. Transfer to a small bowl. • Return pan to medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned and cooked through, 3-4 minutes each side. • While the rissoles are cooking, thinly slice apple into wedges.
• To the tray with potato, add basil pesto and toss to combine. • In a medium bowl, add the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. Add apple and mixed salad leaves. Toss to combine just before serving.
• Divide the beef and Parmesan rissoles, warm pesto potatoes and salad between plates. • Sprinkle walnuts over the salad. Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty rissoles, with the Parmesan adding a delicious crispy touch. The pesto potatoes were a hit, though some found the overall meal a bit greasy.
- Ease of prep: Quick and simple to prepare, with kids enjoying helping to make the meatballs. Some noted the sweet potato took longer than expected to cook.
- Suggestions: Several suggested adding onions or tomato paste to boost the rissole flavour. A sauce or relish could complement the rissoles nicely.
- Leftovers: Leftover rissoles made great lunches when paired with fresh tomatoes. Some found making smaller meatballs yielded extra for another meal.
- Portions: A few felt the beef portion was too small for four adults, while others found the overall meal quite filling.
