Give rissoles a herby hit with garlic and herb seasoning, plus Parmesan for an easy flavour boost. With kumara fries and a tangy Italian-dressed salad, this meal shines a whole new light on a tried-and-true dinner.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
mixed salad leaves
water (for the onion)
water (for the mayo)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.
In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs and eggs. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 18-20 rissoles.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Working in batches, add the beef rissoles and cook until browned and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm.
While the rissoles are cooking, grate the carrot (unpeeled). Roughly chop the tomato. In a medium bowl, add the mixed salad leaves, carrot and tomato. Just before serving, add the Italian dressing and toss to coat. Season to taste with salt and pepper. In a small bowl, combine the garlic aioli and water (for the mayo).
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the kumara fries, garlic and herb Parmesan beef rissoles and garden salad between plates. Serve with the garden salad. Top the rissoles with the caramelised onion and drizzle over the garlic aioli dressing.