HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Parmesan Beef Rissoles
Garlic & Herb Parmesan Beef Rissoles

Garlic & Herb Parmesan Beef Rissoles

with Fries, Caramelised Onion & Apple Salad

Family Friendly
Read more

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.

Tags:Kid Friendly

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

grated Parmesan cheese


½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)





1 bag

salad leaves

½ packet

Italian dressing

1 packet

garlic aioli


Not included in your delivery

olive oil

4 tsp

balsamic vinegar

2 tsp


1 tsp

brown sugar



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat31.4 g
of which saturates8.2 g
Carbohydrate58.6 g
of which sugars25.2 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.