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Garlic & Herb Parmesan Rissoles

Garlic & Herb Parmesan Rissoles

with Pesto Potatoes & Garlic Aioli

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Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto and a garlicky aioli – these are just some of tonight’s surprises you never knew you needed!

Allergens:GlutenEggMilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 packet

beef mince

1 sachet

Aussie spice blend

(May be present Gluten)

½ packet

fine breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 punnet

cherry tomatoes

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

1 unit

eggs

(ContainsEgg)

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3262 kJ
Fat51.3 g
of which saturates15.6 g
Carbohydrate38.8 g
of which sugars6.5 g
Dietary Fibre0 g
Protein38.2 g
Cholesterol0 mg
Sodium805 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato onto an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to the correct size so they cook in the allocated time.

2

While the potato is roasting, combine the beef mince, Aussie spice blend, fine breadcrumbs (see ingredients list), egg, grated Parmesan cheese and a pinch of salt and pepper in a large bowl. Using damp hands, form heaped spoonfuls of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.

3

Heat a large frying pan over medium-high heat. Add the walnuts (see ingredients list) and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side.

4

While the rissoles are cooking, halve the cherry tomatoes.

5

Add the basil pesto to the roasted potatoes and toss to combine on the oven tray. In a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the cherry tomatoes and mixed salad leaves. Toss to combine.

6

Divide the garlic and herb Parmesan rissoles, pesto potatoes and salad between plates. Sprinkle the flaked almonds over the salad. Serve with the garlic aioli.