Beef Rissoles & Cheesy Fries
with Garden Salad & Dill-Parsley Mayo
Tender and flavourful beef rissoles are the star of the show tonight. Just add a medley of veggies and cheesy fries and it’s satisfaction, guaranteed.
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
1 sachet
garlic & herb seasoning
1 packet
shredded Cheddar cheese
(ContainsMilk)1 punnet
cherry tomatoes
1 clove
garlic
1 packet
beef mince
½ packet
fine breadcrumbs
(ContainsGluten)1 sachet
Nan's special seasoning
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)1 packet
flaked almonds
(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)Not included in your delivery
olive oil
1
egg
(ContainsEgg)¾ tsp
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle over the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat and bake until tender, 20-25 minutes. In the last 8 minutes, scatter the shredded Cheddar cheese over the fries then return to the oven and bake until melted and golden.
While the potatoes are baking, halve the cherry tomatoes. 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 and set aside on a plate. You should get about 3-4 rissoles per person.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef rissoles, turning, until browned and cooked through, 9-10 minutes (cook in batches if your pan is getting crowded).
While the rissoles are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the mixed salad leaves and cherry tomatoes. Toss to coat.
Divide the cheesy fries, Nan's beef rissoles and garden salad between plates. Serve the dill & parsley mayonnaise over the rissoles. Scatter the flaked almonds over the salad.