Rissoles are a crowd-pleasing winner, but when you cover them with cheese and sweet caramelised onion, they’re even harder to refuse! This colourful plate also gets a serve of wedges and a family-friendly salad for a rainbow of delights.
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
2
potato
1
cucumber
1
onion
½
carrot
½ sachet
sesame seeds
(Contains Sesame; )
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
salad leaves
1 packet
burger sauce
(Contains Soy; )
1 packet
Dijon mustard
1 sachet
Louisiana spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the cucumber and red onion. Grate the carrot (see ingredients). Heat a large frying pan over a medium-high heat. Toast the sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
In a medium bowl, combine the beef mince, egg, fine breadcrumbs, Dijon mustard, Louisiana spice blend and a pinch of salt. Using damp hands, roll heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.
While the rissoles are cooking, add the cucumber, carrot, mixed salad leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar to a large bowl. Toss to combine.
Divide the cheesy beef rissoles, potato wedges and mixed salad between plates. Top the rissoles with caramelised onion and sprinkle over the toasted sesame seeds. Serve with the burger sauce.