Garlic, Herb & Parmesan Beef Rissoles

Garlic, Herb & Parmesan Beef Rissoles

with Italian Salad & Fries

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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.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


2 unit

red onion

1 packet

beef mince

2 sachet

garlic & herb seasoning

2 packet

grated Parmesan cheese


1 packet

fine breadcrumbs


1 unit


2 unit


1 bag

mixed salad leaves

1 tub

Italian Dressing

1 packet

garlic aioli


Not included in your delivery

olive oil

2 tbs

balsamic vinegar

2 tsp

water (for the onion)

2 tsp

brown sugar

2 unit



2 tsp

water (for the mayo)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2950 kJ
Fat33 g
of which saturates9.3 g
Carbohydrate50 g
of which sugars16 g
Protein47.6 g
Sodium1010 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 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over two oven trays lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.


In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs and eggs. Using damp hands, form heaped spoonfuls of the mixture into balls, then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 18-20 rissoles.


Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Working in batches, add the beef rissoles and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm. Repeat with the remaining rissoles.


While the rissoles are cooking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a medium bowl, add the mixed salad leaves, cucumber and tomato. Just before serving, add the Italian dressing and toss to coat. Season to taste with salt and pepper. In a small bowl, combine the garlic aioli and water (for the aioli).


Divide the fries, salad and garlic, herb and Parmesan beef rissoles between plates. Serve with the garlic aioli and caramelised onion.