Parmesan Beef & Pork Rissoles
with Pesto Potatoes & Garden Salad
Give rissoles a tasty makeover with a sprinkle of Parmesan for a sharp flavour boost. With oven-baked potato chunks tossed in fresh and fragrant basil pesto and a dollop of mayo, this meal shines a whole new light on a tried-and-true dinner.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
Ingredients
2
potato
1 packet
beef & pork mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
tomato
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
½ tbs
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, combine beef & pork mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg and grated Parmesan cheese in a large bowl. Season with salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and toss to coat.
• While the rissoles are cooking, roughly chop tomato. • When the potatoes are done, add basil pesto to the oven tray and toss to combine. • In a medium bowl, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide Parmesan beef and pork rissoles, pesto potatoes and garden salad between plates. • Serve with mayonnaise. Enjoy!