Beef Rissoles & Cheesy Bacon Potatoes
with Rainbow Salad & BBQ Mayo
What happens when you mix beef mince, garlic, breadcrumbs, egg and our crowd favourite Aussie spice blend? You get these juicy and flavour-packed rissoles! And as for what happens when you roast potato with bacon and Cheddar cheese... Yep, it's crispy, cheesy, savoury heaven.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potatoes
½ packet
bacon
1 packet
Cheddar cheese
(Contains Milk;)
1 clove
garlic
1 sachet
Aussie spice blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
beef mince
1
tomato
½
carrot
1 bag
mixed salad leaves
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
tbs
olive oil
1
egg
(Contains Egg;)
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Roughly chop the bacon. Place the potato and bacon on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until the potato is tender, 25-30 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and return to the oven until melted.
TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, finely chop the garlic. In a large bowl, combine the beef mince, garlic, Aussie spice blend, egg and fine breadcrumbs. Season with pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into balls, then flatten to make 1cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned all over and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm.
Roughly chop the tomato. Grate the carrot (see ingredients).
In a large bowl, combine the tomato, carrot and mixed salad leaves. Add the balsamic vinegar and a drizzle of olive oil and toss to coat. Season to taste.
Divide the beef rissoles between plates and spoon over the BBQ mayo. Serve with the cheesy bacon potatoes and rainbow salad on the side.