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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
brown sugar(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
Louisiana spice blend
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut 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 cucumber and red onion. Grate carrot (see ingredients). Heat a large frying pan over medium-high heat. Toast sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium, then add the balsamic vinegar, water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Dijon mustard, Louisiana spice blend and a pinch of salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over each rissole and cover with a lid (or foil) so cheese melts.
While the rissoles are cooking, combine carrot, cucumber, mixed leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar in a large bowl.
Divide cheesy beef rissoles, potato wedges and mixed salad between plates. Top rissoles with caramelised onion and sprinkle over toasted sesame seeds. Serve with burger sauce.