Quick Parmesan Beef Rissoles
with Tomato Salad & Fries
Give rissoles a bit of flair with our Aussie spice blend, 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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
2
potato
1
carrot
1
tomato
1 bag
Mixed Leaves
1
onion
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Hollandaise
(Contains Egg; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tbs
balsamic vinegar (for the onion)
½ tbs
water
1 drizzle
balsamic vinegar (for the salad)
Nutrition Values
Utensils
Instructions
• 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. Roughly chop tomato. • In a medium bowl, add mixed leaves, carrot and tomato. Set aside. • In a small bowl, combine Hollandaise with a dash of water. Set aside.
• Meanwhile, thinly slice red 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 (for the onion), 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 mince, Aussie spice blend, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person. • 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 balsamic vinegar (for the salad) and a drizzle of olive oil to cucumber salad and toss to coat. Season. • Divide fries, Parmesan rissoles and cucumber salad between plates. • Top rissoles with caramelised onion and serve with a dollop of Hollandaise.
