HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rissoles & Cheesy Bacon Potatoes
Beef Rissoles & Cheesy Bacon Potatoes

Beef Rissoles & Cheesy Bacon Potatoes

with Rainbow Salad & BBQ Mayo

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What happens when you mix beef mince, garlic, breadcrumbs, egg and our crowd favourite Aussie spice blend? You get these juicy and flavour-packed rissoles! And as for what happens when you roast potato with bacon and Cheddar cheese... Yep, it's crispy, cheesy, savoury heaven.


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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ packet


1 packet

shredded Cheddar cheese


1 clove


1 sachet

Aussie spice blend

(May be present Gluten)

½ packet

fine breadcrumbs


1 packet

beef mince





1 bag

mixed salad leaves

1 packet

BBQ mayo

(ContainsEggMay be present Milk)

Not included in your delivery


olive oil




2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3012 kJ
Fat38.2 g
of which saturates13.9 g
Carbohydrate41.1 g
of which sugars10.4 g
Dietary Fibre0 g
Protein50 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Roughly chop the bacon. Place the potato and bacon on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until the potato is tender, 25-30 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and return to the oven until melted.

TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, finely chop the garlic. In a large bowl, combine the beef mince, garlic, Aussie spice blend, egg and fine breadcrumbs. Season with pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into balls, then flatten to make 1cm-thick rissoles and transfer to 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 all over and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm.


Roughly chop the tomato. Grate the carrot (see ingredients).


In a large bowl, combine the tomato, carrot and mixed salad leaves. Add the balsamic vinegar and a drizzle of olive oil and toss to coat. Season to taste.


Divide the beef rissoles between plates and spoon over the BBQ mayo. Serve with the cheesy bacon potatoes and rainbow salad on the side.