NZ Quick Parmesan Beef & Pork Rissoles
with Cucumber Salad & Fries
- Milk
- Gluten
- Wheat
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Give rissoles a tasty makeover with our popular roast chicken sprinkle, plus Parmesan for a sharp flavour boost. With oven-baked veggie fries and a tangy Italian-dressed salad, this meal shines a whole new light on a tried-and-true dinner. *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
Mixed Salad Leaves
250 g
Beef & Pork Mince
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1
Red Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
3
Potato
1 sachet
Crispy Chip Spice Blend
(Contains: Gluten, Wheat)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, grate carrot. Thinly slice cucumber. • In a medium bowl, add mixed salad leaves, carrot and cucumber. Set aside. • In a small bowl, combine Hollandaise with a dash of water. Set aside.
• While the fries are baking, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. • Add balsamic vinegar, the water and brown sugar and stir well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• In a large bowl, combine beef & pork mince, Aussie spice blend, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.
• Add a drizzle of balsamic vinegar and olive oil to the cucumber salad and toss to coat. Season with salt and pepper. • Divide fries, beef and pork rissoles and cucumber salad between plates. • Top rissoles with caramelised onion and serve with Hollandaise. Enjoy!
Little cooks: Kids can add the finishing touch by dolloping over the Hollandaise.
