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.
/ serving 4 people
/ serving 4 people
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
mixed salad leaves
garlic aioli(ContainsMilk, EggMay be presentTree Nuts)
water (for the onion)
water (for the mayo)
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.