Everyone loves a rissole, but it’s easy to get into the habit of making the same ones again and again. This tender version uses Parmesan and sweet onion chutney to add flavour to every bite, with a greens and apple salad on the side for a fresh twist.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
caramelised onion chutney
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Divide between two oven trays lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then bake for 25-30 minutes or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the fries are baking, grate the Parmesan cheese. Combine the beef mince, the salt, Parmesan cheese, caramelised onion chutney, eggs and fine breadcrumbs in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles and set aside. You should get about 20 rissoles.
When the fries have 15 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add 1/2 the rissoles and cook for 3-4 minutes on each side, or until browned all over and cooked through. Transfer to a plate and wipe out the pan well. Repeat with the remaining rissoles. TIP: Wiping out the pan helps prevent burnt bits.
While the rissoles are cooking, slice the cucumber into half-moons. Thinly slice the apple. Grate the carrot (unpeeled).
In a large bowl, combine 4 tsp olive oil with the balsamic vinegar and honey. Season with a pinch of salt and pepper. Add the mixed salad leaves, cucumber, carrot and apple and toss to coat just before serving.
Divide the beef and Parmesan rissoles, fries and salad between plates. Serve with garlic aioli.