Asian-Style Chicken Rissoles
with Sweet Potato Sesame 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.
This recipe is under 650kcal per serving.
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
chicken mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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 sachet
lemon pepper seasoning
1
cucumber
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 chicken 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 chicken 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!