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
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
grated Parmesan cheese(ContainsMilk)
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.
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.
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.
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. 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.
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.