Garlic & Herb Parmesan Beef Rissoles
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Garlic & Herb Parmesan Beef Rissoles

Garlic & Herb Parmesan Beef Rissoles

with Italian Salad & Fries

Give rissoles a herby hit with garlic and herb seasoning, plus Parmesan for an easy flavour boost. With potato fries and a tangy Italian-dressed salad, this meal shines a whole new light on a tried-and-true dinner.

Tags:
Kid Friendly
Under 650kcal
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

2

potatoes

1

brown onion

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

grated Parmesan cheese

(Contains Milk;)

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 punnet

cherry tomatoes

1 bag

mixed salad leaves

½ tub

Italian dressing

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

water (for the onion)

1 tsp

brown sugar

1

eggs

(Contains Egg;)

1 tsp

water (for the sauce)

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Nutritional Values

per serving
Energy (kJ)2686 kJ
Calories0 kcal
Fat29.1 g
of which saturates9.1 g
Carbohydrate45.2 g
of which sugars14.6 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium867 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

BAKE THE FRIES
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to size so it cooks in time.

MAKE THE CARAMELISED ONION
2

While the fries are baking, thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly 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.

PREPARE THE RISSOLES
3

In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get about 4-5 rissoles per person.

COOK THE RISSOLES
4

Wash and dry the frying pan. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side.

MAKE THE SALAD
5

While the rissoles are cooking, halve the cherry tomatoes. In a medium bowl, combine the mixed salad leaves and cherry tomatoes. Add the Italian dressing (see ingredients) and toss to coat. Season to taste. In a small bowl, combine the garlic aioli and water (for the sauce).

serve
6

Divide the fries between plates and serve with the garlic & herb Parmesan rissoles and the salad. Top the rissoles with the garlic aioli and the caramelised onion.

TIP: For the Calorie Smart option, serve with 1/2 the garlic aioli.