Teriyaki-Glazed Beef Rissoles
with Sesame Potatoes & Japanese-Style Salad
These rissoles are like nothing you’ve had before! The teriyaki sauce offers the perfect combination of sweet, salty and tangy flavours, which transform into a gorgeous glaze in the pan - and the hit of sesame on the potatoes really compliments the Japanese-inspired flavours in the rissoles and side salad.
The recent wet weather conditions across the East Coast have 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!
Unfortunately, this week’s cucumber and mixed salad leaves were in short supply, so some customers will receive pear and cos lettuce instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
pear
½
carrot
1 bunch
spring onion
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
cos lettuce
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
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 with the mixed sesame seeds and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While the potato is roasting, thinly slice the pear (see ingredients). Grate the carrot (see ingredients). Finely shred cos lettuce (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 the pan from the heat, then add the teriyaki sauce (see ingredients) and the water, turning the rissoles to coat.
When the rissoles are almost done, combine the cos lettuce, pear and carrot in a large bowl. Add the Japanese dressing. Toss to coat. Season to taste.
Divide the teriyaki-glazed beef rissoles, sesame potatoes and Japanese-style salad between plates. Spooning any remaining glaze from the pan over the rissoles. Serve with the soy mayo.