Teriyaki-Glazed Beef Rissoles
with Sesame Potatoes & Asian Salad
These rissoles are like nothing you’ve had before! The teriyaki glaze gives these morsels of deliciousness an amazing flavour while the potatoes get a hit of sesame. Just add a refreshing, simple salad to tie the meal together.
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
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. )
1
apple
1 sprig
spring onion
½
carrot
1 packet
mayonnaise
(Contains Egg;)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 bag
mixed salad leaves
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
1
egg
(Contains Egg;)
¼ tsp
salt
1.5 tbs
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the mixed sesame seeds and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
While the potato is roasting, thinly slice the apple. Grate the carrot (see ingredients). Thinly slice the spring onion. In a small bowl, combine the mayonnaise and soy sauce.
In a medium bowl, combine the beef mince, egg, spring onion, fine breadcrumbs and the salt. Using damp hands, form 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.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side. Remove from the heat, then add the teriyaki sauce (see ingredients) and the water, turning the rissoles to coat.
In a large bowl, combine the mixed salad leaves, apple and carrot. Add the Japanese dressing. Toss to coat. Season to taste.
Divide the teriyaki-glazed beef rissoles, sesame potatoes and Asian salad between plates. Spoon over any remaining teriyaki glaze from the pan. Serve with the soy mayo.