Quick Cheesy Beef Rissoles & Potato Fries
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Quick Cheesy Beef Rissoles & Potato Fries

Quick Cheesy Beef Rissoles & Potato Fries

with Sticky Caramelised Bacon-Onion & Garden Salad

These simple, rustic rissoles are packed with flavour from Parmesan and garlic-herb seasoning. They’re the perfect little parcels of joy to be savoured with a simple Italian-style salad, fries and aioli.

Kid Friendly

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 Time25 minutes
Cooking Time20 minutes


Serving amount


brown onion

1 packet

Potato Fries

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Cheddar cheese

(Contains Milk;)

½ packet

fine breadcrumbs

(Contains Gluten, Wheat;)

1 packet

snacking tomatoes

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains Egg;)

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil


balsamic vinegar

1 tsp

brown sugar



(Contains Egg;)


Nutritional Values

Energy (kJ)3436 kJ
Calories821 kcal
Fat47.1 g
of which saturates14.5 g
Carbohydrate45 g
of which sugars11.1 g
Dietary Fibre7.5 g
Protein51.9 g
Sodium1209 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion and diced bacon, breaking up bacon with a spoon, until browned, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Set aside.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!


• Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.


• While fries are baking, in a large bowl, combine beef mince, garlic & herb seasoning, Cheddar cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, halve snacking tomatoes. • In a medium bowl, combine mixed salad leaves, tomatoes with a drizzle of olive oil and balsamic vinegar. Season, then toss to combine.


• Divide cheesy beef rissoles, fries and garden salad between plates. • Top rissoles with garlic aioli and caramelised bacon-onion to serve. Enjoy!