Quick Beef & Parmesan Rissoles
with Pesto Potatoes & Herby Mayo
Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto – these are just some of tonight’s surprises you never knew you needed!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 packet
beef mince
1 sachet
Aussie spice blend
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 punnet
cherry tomatoes
1 packet
basil pesto
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into 2cm chunks. Place 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 the potato is roasting, combine the beef mince, Aussie spice blend, fine breadcrumbs (see ingredients), egg and grated Parmesan cheese in a large bowl. Season. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.
Heat a large frying pan over medium-high heat. Add the walnuts 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. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.
While the rissoles are cooking, halve the cherry tomatoes.
Add the basil pesto to the roast potato on the tray and toss to combine. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season to taste. Add the cherry tomatoes and mixed salad leaves, then toss to coat.
Divide the rissoles, pesto potatoes and salad between plates. Sprinkle the walnuts over the salad. Serve with the dill & parsley mayonnaise.
