HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Parmesan Rissoles
Beef & Parmesan Rissoles

Beef & Parmesan Rissoles

with Potato Fries & Apple-Carrot Salad

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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

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


1 packet

beef mince

1 block

Parmesan cheese


2 tub

caramelised onion chutney

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 unit


1 bag

salad leaves

1 tub

garlic aioli


Not included in your delivery

olive oil

¾ tsp


1 unit



2 tsp

balsamic vinegar

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat34.7 g
of which saturates9.5 g
Carbohydrate43.9 g
of which sugars13 g
Dietary Fibre0 g
Protein45.4 g
Cholesterol0 mg
Sodium848 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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.