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 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.

Tags:
Kid Friendly
Over 30g protein
Quick
Allergens:
Milk
Gluten
Wheat
Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1 bag

Potato Fries

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Cheddar cheese

(Contains Milk;)

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 punnet

snacking tomatoes

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

1 tsp

brown sugar

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)3048 kJ
Fat40.4 g
of which saturates11.9 g
Carbohydrate44 g
of which sugars10.4 g
Protein45 g
Sodium778 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper

Instructions

1
1

• 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, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Set aside.

2
2

• 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.

3
3

• While the 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 and tomatoes with a drizzle of olive oil and balsamic vinegar. Season, then toss to combine.

4
4

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