Thai Sweet Chilli Glazed Rissoles
with Sesame Fries & Slaw
We're big fans of glazing pork rissoles and this Thai version, with sweet chilli sauce and zesty lemon, is one of our best yet. Add a side of sesame fries and creamy slaw, and you've got a dinner that's all kinds of delicious.
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 unit
potatoes
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. )
½ unit
lemon
1 clove
garlic
2 knob
ginger
1 bunch
mint
1 packet
sweet chilli sauce
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
slaw mix
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 unit
egg
(Contains Egg;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries to an oven tray lined with baking paper. Sprinkle over the mixed sesame seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the fries are baking, zest the lemon to get a generous pinch, then slice into wedges. Finely grate the garlic (or use a garlic press) and ginger. Pick and thinly slice the mint leaves. In a medium bowl, combine the sweet chilli sauce, lemon zest and soy sauce.
In a second medium bowl, combine the pork mince, garlic, ginger, mint (reserve a pinch for garnish), fine breadcrumbs, egg, a squeeze of lemon juice and the salt. Using damp hands, shape heaped tablespoons of the mixture into balls then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 5-6 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the sweet chilli mixture. Turn the rissoles to coat in the glaze. Add water (1 tbs for 2 people / 2 tbs for 4 people) to the pan and stir to combine.
TIP: The water helps make the glaze saucy and pourable!
In a medium bowl, combine the garlic aioli and a good squeeze of lemon juice. Add the slaw mix to the the dressing and toss to coat. Season to taste.
Divide the sesame fries between plates and serve with the slaw and the Thai rissoles. Spoon over any remaining glaze. Garnish with the remaining mint and lemon wedges.