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Cheesy Beef Rissoles & Potato Wedges

Cheesy Beef Rissoles & Potato Wedges

with Caramelised Onion & Mixed Salad

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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
Allergens:SesameEggsGlutenSulphitesMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

cucumber

1

red onion

½

carrot

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

(ContainsSulphites)

1 sachet

Louisiana spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ tbs

water

1

egg

(ContainsEggs)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.