Asian-Style Beef Rissoles
with Sesame Sweet Potato Fries & Japanese Slaw
How to upgrade your everyday rissoles? Toss them in a gorgeous honey, soy and ginger glaze, of course! Complete with fragrant sesame sweet potato fries and a slaw that feels a bit fancy, this is not your average weeknight dinner.
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
sweet potato
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2 clove
garlic
1 packet
beef mince
1 sachet
lemon pepper seasoning
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
cucumber
1 bag
slaw mix
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
coriander
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
2 tbs
water
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine the soy sauce, the honey and the water. Set aside.
Little cooks: Take charge by combining the sauces!
• In a medium bowl, combine beef mince, garlic, lemon pepper spice blend, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). • Transfer to a plate.
• 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. • Return all rissoles to pan, then add honey-soy glaze, turning rissoles gently to coat. Cook until slightly reduced, 1 minute. • Remove from heat.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine slaw mix, cucumber, Japanese dressing and crushed peanuts.
Little cooks: Lend a hand by tossing the slaw!
• Roughly chop coriander leaves. • Divide Asian-style beef rissoles, sesame sweet potato fries and Japanese slaw between plates. • Garnish salad with coriander to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the coriander!