Beef Rissoles & Cheesy Fries
with Garden Salad, Almonds & Herby Mayo
- Gluten
- Wheat
- Eggs
- Almond
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Tender and flavourful beef rissoles are the star of the show tonight. Just add cheese-loaded fries, a vibrant veggie medley and an almond-adorned salad for satisfaction, guaranteed.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 clove
garlic
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 bag
mixed salad leaves
1 packet
beef mince
1
carrot
1 packet
Cheddar cheese
(Contains: Milk)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the garlic & herb seasoning and season with salt. Toss to coat. Bake until tender, 20-25 minutes. In the last 8 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries. Return to the oven and bake until melted and golden.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, grate the carrot. Finely chop the garlic.
In a large bowl, combine the beef mince, fine breadcrumbs (see ingredients), Nan's special seasoning, garlic, egg and a generous pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side.
While the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add the mixed salad leaves and carrot. Toss to coat.
Divide the beef rissoles, cheesy fries and garden salad between plates. Drizzle the dill & parsley mayonnaise over the rissoles. Sprinkle the flaked almonds over the salad to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty rissoles and herby mayo, with some finding the seasoning particularly delicious.
- Ease of prep: Quick and simple to prepare, with clear instructions making it easy to follow.
- Suggestions: Some recommend adding extra vegetables to the salad, like cucumber or tomato, for more variety.
- Leftovers: Reheats well for lunch the next day, though chips may not hold up as well for late meals.
- Portions: Several found it generously sized, while others felt the mince quantity was insufficient for larger families.
