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.
Always refer to the product label for the most accurate ingredient and allergen information.
All-American Spice Blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
mixed salad leaves
soy sauce(ContainsGluten, Soy)
balsamic vinegar (for the onions)
balsamic vinegar (for the dressing)
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!
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.
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.
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.
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.
Divide the salad, kumara fries and cheesy beef rissoles between plates. Top the rissoles with the caramelised onion and serve with the mayonnaise.