Cheesy Beef Rissoles & Potato Wedges

Cheesy Beef Rissoles & Potato Wedges

with Caramelised Onion & Mixed Salad

Read more

Rissoles are a crowd-pleasing 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 wedges and a family-friendly salad for a rainbow of delights.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit 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 amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion



½ sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

beef mince

1 packet

fine breadcrumbs

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

1 bag

mixed salad leaves

1 packet

burger sauce

1 packet

Dijon mustard


1 sachet

Louisiana spice blend

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ tbs





1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3235 kJ
Fat35.8 g
of which saturates13.8 g
Carbohydrate66.4 g
of which sugars22.3 g
Protein46.9 g
Sodium1511 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


While the wedges are baking, thinly slice the cucumber and red onion. Grate the carrot (see ingredients). Heat a large frying pan over a medium-high heat. Toast the sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


In a medium bowl, combine the beef mince, egg, fine breadcrumbs, Dijon mustard, Louisiana spice blend and a pinch of salt. Using damp hands, roll heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.


While the rissoles are cooking, add the cucumber, carrot, mixed salad leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar to a large bowl. Toss to combine.


Divide the cheesy beef rissoles, potato wedges and mixed salad between plates. Top the rissoles with caramelised onion and sprinkle over the toasted sesame seeds. Serve with the burger sauce.