Give rissoles a herby hit with garlic and herb seasoning, plus Parmesan for an easy flavour boost. With potato fries and a tangy Italian-dressed salad, this meal shines a whole new light on a tried-and-true dinner.
Unfortunately, this week's tomato was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (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: Spread the fries across two trays if they don't fit in a single layer!
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 and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs (see ingredients list) and egg. 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 4-5 rissoles per person.
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. Repeat with the remaining rissoles.
While the rissoles are cooking, grate the carrot (unpeeled). Thinly slice the apple (unpeeled). In a medium bowl, add the mixed salad leaves, carrot and apple. Just before serving, add the Italian dressing (see ingredients list) and toss to coat. Season to taste with salt and pepper. In a small bowl, combine the dill & parsley mayonnaise with 1 tsp of water.
Divide the fries between plates. Serve with the garlic and herb Parmesan rissoles and the salad. Top the rissoles with the caramelised onion and drizzle with the dill-parsley mayo.