HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rissoles & Beetroot Relish
Beef Rissoles & Beetroot Relish

Beef Rissoles & Beetroot Relish

with Cheesy Fries, Pear Salad & BBQ Mayo

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Rissoles are a crowd-pleasing winner, but when you cover them with sweet beetroot relish and smokey BBQ mayo, they’re even harder to refuse! This colourful plate also gets a serve of cheesy fries and a fresh pear salad for a dinner filled with delights.

Tags:Kid Friendly

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

shredded Cheddar cheese






1 tbs

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



2 clove


1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 packet

BBQ mayo

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

⅓ cup





¼ tsp


1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Fat41.9 g
of which saturates17.7 g
Carbohydrate64.2 g
of which sugars20.2 g
Protein47.4 g
Sodium1196 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt, then toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries, then bake until melted and golden.


While the fries are baking, thinly slice the brown onion. Grate the beetroot (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a bowl.


While the beetroot relish is cooking, thinly slice the pear. Finely chop the garlic. In a large bowl, combine the beef mince, garlic, fine breadcrumbs, garlic & herb seasoning, egg and the salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.


Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side.


In a medium bowl, combine the mixed salad leaves, pear and a drizzle of white wine vinegar and olive oil. Season to taste.


Divide the beef rissoles, cheesy fries and pear salad between plates. Top the rissoles with the beetroot relish. Serve with the BBQ mayo.

TIP: Refrigerate any leftover beetroot relish in an airtight container for up to a week!