Garlic & Herb Parmesan Rissoles
with Pesto Potatoes & Garlic Aioli
Tasty beef rissoles like flavour bombs, golden potatoes coated in pesto and a garlicky aioli – these are just some of tonight’s surprises you never knew you needed!
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 unit
potatoes
1 packet
beef mince
1 sachet
Aussie spice blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
grated Parmesan cheese
(Contains Milk;)
½ packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 punnet
cherry tomatoes
1 sachet
basil pesto
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 unit
eggs
(Contains Egg;)
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato onto an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to the correct size so they cook in the allocated time.
While the potato is roasting, combine the beef mince, Aussie spice blend, fine breadcrumbs (see ingredients list), egg, grated Parmesan cheese and a pinch of salt and pepper in a large bowl. Using damp hands, form heaped spoonfuls of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.
Heat a large frying pan over medium-high heat. Add the walnuts (see ingredients list) and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side.
While the rissoles are cooking, halve the cherry tomatoes.
Add the basil pesto to the roasted potatoes and toss to combine on the oven tray. In a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the cherry tomatoes and mixed salad leaves. Toss to combine.
Divide the garlic and herb Parmesan rissoles, pesto potatoes and salad between plates. Sprinkle the flaked almonds over the salad. Serve with the garlic aioli.