Beef Rissoles & Katsu Coconut Sauce
with Sesame Sweet Potato Fries & Radish Salad
Rissoles, that classic family staple, gets a dash of sweetness with a delicous katsu coconut sauce drizzled over the top. With sesame sweet potato fries and a fresh radish salad, this meal shines a whole new light on a tried-and-true 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 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
celery
1
tomato
1
Red Radish
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
katsu paste
1 packet
coconut milk
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ tsp
brown sugar
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Cut sweet potato into fries. In a medium bowl, combine fries, mixed sesame seeds, a drizzle of olive oil and a pinch of salt. • Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on lined oven tray. Season with salt, drizzle with olive oil, sprinkle over mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice cucumber into rounds. Cut tomato into thin wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, sweet soy seasoning and the egg. • 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.
• 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. Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-high heat. • Cook katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes.
• In a medium bowl, combine celery, tomato, red radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season.
• Divide beef rissoles, sesame fries and cucumber salad between plates. • Pour katsu sauce over rissoles. Enjoy!