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Garlic & Herb Parmesan Beef Rissoles

Garlic & Herb Parmesan Beef Rissoles

with Apple Salad & Fries

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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:EasyQuick Prep
Allergens:GlutenEggsMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

onion

1 packet

beef mince

1 tbs

garlic & herb seasoning

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1

carrot

1

apple

1 bag

salad leaves

1 packet

garlic aioli

(ContainsEggs)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ packet

Italian dressing

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1

eggs

(ContainsEggs)

½ tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2883 kJ
Fat30.5 g
of which saturates7.4 g
Carbohydrate60.2 g
of which sugars20.3 g
Protein43.9 g
Sodium979 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes.

2

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. Cook the onion, 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.

3

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 mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 4-5 rissoles per person.

4

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.

5

While the rissoles are cooking, grate the carrot. Thinly slice the apple. 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.

6

Divide the fries, garlic-herb Parmesan rissoles and apple salad between plates. Top the rissoles with the caramelised onion. Serve with the garlic aioli dressing.