Beef & Parmesan Rissoles

Name: Beef & Parmesan Rissoles with Warm Pesto Potatoes & Sweet Walnut Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 1 packet Walnuts; 1 sachet Aussie Spice Blend; 250 g Beef Mince; 2 Potato; 1 packet Fine Breadcrumbs; 1 Red Apple; 1 packet Mixed Salad Leaves

with Warm Pesto Potatoes & Sweet Walnut Salad

Get up to $200 off!

Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto – these are just some of tonight’s surprises you never knew you needed!

Allergens:

Eggs

•Milk

•Cashew

•Walnut

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1 sachet

Aussie Spice Blend

250 g

Beef Mince

Potato

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Red Apple

1 packet

Mixed Salad Leaves

Nutritional Values

Calories884 kcal

Energy (kJ)3700 kJ

Fat56 g

of which saturates11.9 g

Carbohydrate48.8 g

of which sugars10.7 g

Dietary Fibre8.4 g

Protein43.5 g

Sodium951 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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!