Rissoles are a crowd-pleasing dinner winner, but when you cover them with cheese and sweet caramelised onions, they’re even harder to refuse! This colourful plate also gets a serve of sweet potato fries and a family-friendly salad for a rainbow of delights.
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/ Serving 4 people
/ Serving 4 people
lemon oregano spice blend
shredded Cheddar cheese(ContainsMilk)
baby spinach & cos lettuce mix
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Divide the sweet potato between two oven trays lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and arrange in a single layer. Bake for 25-30 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!
While the sweet potato is baking, finely chop the garlic (or use a garlic press). Thinly slice the red onion. Dice the avocado into 1cm cubes. Roughly chop the tomato. Chop the cucumber into 1cm chunks. In a large bowl, combine the garlic, beef mince, lemon oregano spice blend, fine breadcrumbs, egg, soy sauce and salt. Using damp hands, shape the mixture into 2cm-thick rissoles and set aside on a plate (the mixture should make about 10 rissoles.)
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the water, brown sugar and 2 tbs balsamic vinegar and mix well. Reduce the heat to low and cook, stirring occasionally, for a further 5-10 minutes or until dark and sticky.
While the onions are caramelising, heat a separate large frying pan over a medium-high heat with a drizzle of olive oil. Add the rissoles and cook for 4-5 minutes on each side, or until just cooked through. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the rissoles and cover with a lid or foil until melted. TIP: If your pan is getting crowded, cook the rissoles in batches for the best results!
While the rissoles are cooking, combine the honey, 2 tbs olive oil and 1 tbs balsamic vinegar in a medium bowl. Season with salt and pepper and mix well. Add the cos lettuce mix, avocado, tomato and cucumber and toss to coat.
Divide the salad, sweet potato fries and rissoles between plates. Top with the caramelised onions and serve with the garlic aioli.
TIP: For kids, follow our serving suggestion in the main photo!