Cheesy Beef Rissoles & Pre-Cut Fries
with Cherry Tomato Fennel Salad, Caramelised Bacon-Onion & Garlic Aioli
Rissoles are a crowd-pleasing winner, but when you cover them with cheese and sweet caramelised bacon-onion, they’re even harder to refuse! This colourful plate also gets a serve of fries and a family-friendly salad for a rainbow of delights.
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 bag
Potato Fries
1
brown onion
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
Cheddar cheese
(Contains Milk;)
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 punnet
snacking tomatoes
1 bag
Spinach, Rocket & Fennel Mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 30-35 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While the fries are baking, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion and diced bacon, breaking up with a spoon, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Little cooks: Don your goggles and help peel off the onion's outer layer!
• In a large bowl, combine beef mince, garlic & herb seasoning, shredded 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, halve snacking tomatoes.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles! Make sure to wash your hands well afterwards.
• In a medium bowl, combine spinach, rocket & fennel mix and tomatoes. Season, then toss to combine. • Divide Parmesan beef rissoles, fries and garden salad between plates. • Top rissoles with garlic aioli and caramelised bacon-onion to serve. Enjoy!
Little cooks: Take the lead and help toss the salad!