HelloHero: Beef Rissoles & Potato Fries
with Sticky Caramelised Onion & Garden Salad
These simple, rustic rissoles are packed with flavour from Cheddar and garlic-herb seasoning. They’re the perfect little parcels of joy to be savoured with some caramelised onion, a simple mustard cider salad, fries and aioli.
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
1
Brown Onion
1
Potato Fries
1
Beef Mince
1
Garlic & Herb Seasoning
1
Cheddar Cheese
(Contains Milk;)
1
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
Tomato
1
Mixed Salad Leaves
1
Mustard Cider Dressing
1
Garlic Aioli
(Contains Egg;)
Not included in your delivery
olive oil
1
brown sugar
1
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Set aside.
• Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. • Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes.
• While fries are baking, in a large bowl, combine beef mince, garlic & herb seasoning, Cheddar cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Meanwhile, roughly chop tomato. • In a medium bowl, combine mixed salad leaves, tomatoes and mustard cider dressing. Season, then toss to combine.
• Divide cheesy beef rissoles, fries and garden salad between plates. • Top rissoles with garlic aioli and caramelised onion to serve. Enjoy!