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.
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garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
mixed salad leaves
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. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: Divide the fries between 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, until softened, 5-6 minutes. Add the balsamic vinegar, the 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) and egg. Using damp hands, form heaped spoonfuls of the beef 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 and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate.
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. Add the Italian dressing (see ingredients) and toss to coat. Season to taste. In a second small bowl, combine the garlic aioli with a dash of water.
Divide the fries between plates. Serve with the garlic-herb Parmesan rissoles and apple salad. Top the rissoles with the caramelised onion and drizzle with the garlic aioli.