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Asian-Style Beef Rissoles
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Asian-Style Beef Rissoles

Asian-Style Beef Rissoles

with Sesame Sweet Potato 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.

Tags:
Kid Friendly
Allergens:
Sesamzaad
Gluten
Soja
Wheat
Egg
Jordnødder

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

mixed sesame seeds

2 clove

garlic

1 packet

beef mince

1 sachet

lemon pepper seasoning

1 packet

Fine Breadcrumbs

1

cucumber

1 bag

slaw mix

1 packet

crushed peanuts

1 bag

coriander

1 packet

Japanese dressing

Not included in your delivery

olive oil

1 tbs

soy sauce

1 tbs

honey

2 tbs

water

1

egg

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Nutritional Values

Energy (kJ)2784 kJ
Fat29.8 g
of which saturates8 g
Carbohydrate53.2 g
of which sugars26 g
Protein43 g
Sodium1241 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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!

3
3

• In a medium bowl, combine beef 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.

4
4

• 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.

5
5

• 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!

6
6

• Roughly chop coriander leaves. • Divide Asian-style beef 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!

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