Beef Rissoles & Warm Pesto Potatoes
with Sweet Walnut Salad
- Milk
- Cashew
- Gluten
- Wheat
- Walnut
- Eggs
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto and an apple salad with nutty walnuts – these are just some of tonight’s surprises you never knew you needed!
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Mixed Salad Leaves
2
Potato
1
Red Apple
1 sachet
Aussie Spice Blend
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
2 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized 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 the potato is roasting, in a large bowl, combine beef mince, Aussie spice
blend, fine breadcrumbs (see ingredients), and the egg. Season with salt
and pepper.
• Using damp hands, form heaped spoonfuls of mixture into meatballs then flatten
to make 2cm thick rissoles (4-5 per person). Set aside on a plate.
Little cooks: Help toss the potatoes and combine the beef mixture!
• 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 rissoles and cook
until browned and cooked through, 3-4 minutes each side.
• While the rissoles are cooking, thinly slice apple (see ingredients) 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, then toss to
combine.
Little cooks: Take the lead by tossing the salad!
• Divide beef rissoles, warm pesto potatoes and sweet salad between plates.
• Sprinkle walnuts over the salad to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the walnuts over the salad!
