Sichuan-Glazed Beef Rissoles
with Sesame Fries & Asian Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Spring Onion
g
Pork Mince
1 packet
Sichuan Garlic Paste
1 packet
Slaw Mix
1
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Celery
1
Apple
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
250 g
Beef Mince
1 packet
Mayonnaise
(Contains: Eggs;)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt. Sprinkle with the mixed sesame seeds. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.
While the fries are baking, slice the green apple into matchsticks. Thinly slice the celery. Thinly slice the spring onion, separating the green and white parts. In a large bowl, combine the Japanese dressing (see ingredients) and rice wine vinegar.
Custom Recipe: If you've swapped to beef mince, prepare it in the same way as the pork mince.
Custom Recipe: Cook the beef mince in the same way as the pork mince.
To the bowl with the dressing, add the slaw mix, celery, apple and green parts of spring onion. Toss to coat. Season with salt and pepper to taste.
Divide the Sichuan-glazed pork rissoles, sesame fries and Asian slaw between plates. Drizzle with any remaining glaze from the pan. Serve with the mayonnaise.
