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Cheesy Beef Rissoles & Kumara Fries

Cheesy Beef Rissoles & Kumara Fries

with Caramelised Onion & Mayo Dressing

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Rissoles are a crowd-pleasing dinnertime winner, but when you cover them with cheese and sweet caramelised onion, they’re even harder to refuse! This colourful plate also gets a serve of kumara fries and a family-friendly salad for a rainbow of delights.

Allergens:GlutenEggsSoyMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

kumara

1 clove

garlic

1

red onion

1

tomato

1

carrot

1 packet

beef mince

1 sachet

All-American Spice Blend

¼ packet

fine breadcrumbs

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

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

mixed salad leaves

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1

egg

(ContainsEggs)

1 tbs

soy sauce

(ContainsGluten, Soy)

¼ tsp

salt

2 tsp

water

1 tsp

brown sugar

1 tbs

balsamic vinegar (for the onions)

½ tsp

honey

2 tsp

balsamic vinegar (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2780 kJ
Fat30.9 g
of which saturates10.7 g
Carbohydrate48.7 g
of which sugars27.1 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm-thick fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat and arrange in a single layer. Bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!

2

While the fries are baking, finely chop the garlic. Thinly slice the red onion. Roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, combine the beef mince, garlic, All-American spice blend, fine breadcrumbs (see ingredients), egg, soy sauce and the salt. Using damp hands, shape the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate.

3

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring until softened, 5-6 minutes. Add the water, brown sugar and balsamic vinegar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles until just cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the rissoles and cover with a lid or foil until melted.

5

While the rissoles are cooking, combine the honey, a generous drizzle of olive oil and balsamic vinegar (for the dressing) in a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves, tomato and carrot and toss to coat.

6

Divide the salad, kumara fries and cheesy beef rissoles between plates. Top the rissoles with the caramelised onion and serve with the mayonnaise.