Quick Herby Beef Rissoles
with Parmesan, Fries & Italian Salad
- Eggs
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Give rissoles a rich, herby hit by flavouring them with our garlic and herb seasoning, plus a generous sprinkle of sharp Parmesan. With baked fries and a tangy Italian dressing for the salad, this meal shines a whole new light on a tried-and-true dinner. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1 packet
mayonnaise
(Contains: Eggs;)
½
brown onion
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½ punnet
Snacking Tomatoes
½
apple
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
½ packet
Italian dressing
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1
egg
(Contains: Eggs;)
1 tsp
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • Meanwhile, combine mayonnaise and the water in a small bowl. Set aside.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While the fries are baking, thinly slice brown onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a second small bowl.
Little cooks: Don your goggles and help peel off the onion's outer layer!
• In a large bowl, combine beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, halve cherry tomatoes (see ingredients). Thinly slice apple (see ingredients) into wedges.
Little cooks: Help combine and roll the rissole mixture!
• In a medium bowl, combine mixed salad leaves, tomatoes, apple and Italian dressing (see ingredients). Season, then toss to combine. • Divide herby Parmesan beef rissoles, fries and Italian salad between plates. • Top rissoles with mayo and caramelised onion to serve. Enjoy!
Little cooks: Take the lead and help toss the salad!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rissoles were praised for their rich, herby taste, with the Parmesan cheese and caramelised onions adding delicious depth.
- Ease of prep: Many found this a quick, simple meal to prepare, with some noting it was easy enough for kids to help make.
- Suggestions: Some recommended baking the rissoles in the oven or air fryer for easier cooking and less sticking to the pan.
- Leftovers: Several customers mentioned the rissoles reheated well the next day, making great leftovers.
- Portions: A few felt the meat portion was small for four people, suggesting adding extra mince for larger families.
