Glazed Lean Beef Rissoles & Japanese Mayo

• While the sweet potato is roasting, thinly slice 
capsicum into strips. 
• Roughly chop Asian greens.
• Finely chop garlic.
• In a small bowl, combine the mayonnaise and 
Japanese-style dressing. Set aside. 

• In a medium bowl, combine lean beef mince,  
fine breadcrumbs (see ingredients), the egg, 
ginger paste, half the garlic and a pinch of salt 
and pepper. 
• Using damp hands, roll heaped spoonfuls of 
mixture into meatballs, then flatten to make 
2cm-thick rissoles (3-4 per person). Set aside on  
a plate.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum, tossing, until 
softened, 3-4 minutes.
• Add Asian greens and remaining garlic and cook 
until fragrant and wilted, 1-2 minutes. 
• Season to taste with salt and pepper, then transfer 
to a bowl and cover to keep warm. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. 
• When oil is hot, cook rissoles, in batches, until 
browned and cooked through, 3-4 minutes each 
side. Remove pan from heat, then return all rissoles 
to the pan. 
• Drain any excess oil from pan, then add sweet chilli 
sauce, the soy sauce and a splash of water. Gently 
turn rissoles to coat.