Quick Parmesan Chicken Rissoles

Name: Quick Parmesan Chicken Rissoles with Fries & Italian Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet chicken mince; 1 sachet garlic & herb seasoning; 1 packet Fine Breadcrumbs; 1 egg; 1 bag mixed salad leaves; 1 packet garlic aioli; 1 bag Potato Fries; 1 packet Parmesan cheese; 1 punnet snacking tomatoes; 1 tsp water

with Fries & Italian Salad

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These simple, rustic rissoles are packed with flavour from Parmesan and garlic-herb seasoning. They’re the perfect little parcels of joy to be savoured with a simple Italian-style salad, fries and aioli.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Kid Friendly

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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

brown onion

1 packet

chicken mince

1 sachet

garlic & herb seasoning

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

Potato Fries

1 packet

Parmesan cheese

(Contains: Milk;)

1 punnet

snacking tomatoes

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

egg

(Contains: Eggs;)

1 tsp

water

Nutritional Values

Energy (kJ)2560 kJ

Fat26.5 g

of which saturates5.5 g

Carbohydrate44.9 g

of which sugars11.2 g

Protein45.1 g

Sodium762 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 30-35 minutes. • Meanwhile, combine garlic aioli and the water (for the mayo) 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. • 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, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

Little cooks: Don your goggles and help peel off the onion's outer layer!

• In a large bowl, combine chicken mince, garlic & herb seasoning, shaved 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 chicken rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, halve snacking tomatoes.

Little cooks: Help combine and roll the rissole mixture!

• In a medium bowl, combine mixed salad leaves and tomatoes. Season, then toss to combine. • Divide Parmesan chicken rissoles, fries and garden salad between plates. • Top rissoles with garlic aioli and caramelised onion to serve. Enjoy!

Little cooks: Take the lead and help toss the salad!