Mediterranean Beef Rissoles & Cheesy Fries
with Creamy Pesto Dressing
Roll up for our latest take on rissoles – a Mediterranean version loaded with garlic and oregano that gives them an abundance of flavour, and we've added cheesy fries and a crisp salad to round out the meal.
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.
Ingredients
2
potato
1 packet
Cheddar cheese
(Contains Milk;)
1 punnet
cherry tomatoes
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
garlic & herb seasoning
½ sachet
dried oregano
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tsp
balsamic vinegar
1 tsp
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Spread in a single layer and bake until tender, 20-25 minutes. In the last 5 minutes of cook time, scatter the shredded Cheddar cheese over the fries and bake until melted and golden.
While the fries are baking, halve the cherry tomatoes. Finely chop the garlic.
In a medium bowl, combine the beef mince, fine breadcrumbs, garlic & herb seasoning, dried oregano (see ingredients), garlic and egg. Season with salt and pepper. Combine well. 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.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate. TIP: Don't worry if your rissoles get a little charred during cooking. It adds to the flavour!
While the rissoles are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the mixed salad leaves and cherry tomatoes and toss to combine. In a small bowl, combine the creamy pesto dressing and water.
Divide the Mediterranean beef rissoles, cheesy potato fries and salad between plates. Drizzle the creamy pesto dressing over the rissoles.
