Beef & Parmesan Rissoles
with Warm Pesto Potatoes & Sweet Walnut Salad
Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto – these are just some of tonight’s surprises you never knew you needed!
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
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!
