Beef & Parmesan Rissoles
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Beef & Parmesan Rissoles

Beef & Parmesan Rissoles

with Warm Pesto Potatoes & Sweet Walnut Salad

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

Tags:
Quick
Kid Friendly
Allergens:
Gluten
Wheat
Egg
Milk
Walnut

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

potato

1 packet

beef mince

1 sachet

Aussie spice blend

¼ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1

apple

1 packet

basil pesto

(Contains Milk;)

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

2 tsp

balsamic vinegar

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Nutritional Values

Energy (kJ)4131 kJ
Fat63.5 g
of which saturates12.9 g
Carbohydrate53.1 g
of which sugars13.7 g
Protein48.5 g
Sodium1098 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into 2cm chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. • While potato is roasting, combine beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and Parmesan cheese in a large bowl. Season with salt and pepper. • Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles (4-5 per person). Set aside on a plate.

2
2

• Heat a large frying pan over medium-high heat. Add walnuts and toast until golden, 2-3 minutes. Transfer to a small bowl. • Return pan to medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned and cooked through, 3-4 minutes each side. • While the rissoles are cooking, thinly slice apple into wedges.

3
3

• To the tray with potato, add basil pesto and toss to combine. • In a medium bowl, add the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. Add apple and mixed salad leaves. Toss to combine just before serving.

4
4

• Divide the beef and Parmesan rissoles, warm pesto potatoes and salad between plates. • Sprinkle walnuts over the salad. Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!