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.
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
mixed salad leaves
water (for the onion)
water (for the sauce)
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.
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.
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.
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.
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).
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.