HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Beef Rissoles
Honey-Soy Beef Rissoles

Honey-Soy Beef Rissoles

with Sesame Fries & Japanese Slaw

Read more

If you’re a big fan of the honey-soy combo, wait till you try it on these moreish beef rissoles! So juicy, so succulent, so sticky, they’re sure to be a hit tonight!

Tags:Kid Friendly

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 clove


1 knob




1 packet

beef mince

1 packet

fine breadcrumbs


1 bag

slaw mix

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

2 bunch

spring onions

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs


¼ cup

white wine vinegar



Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3065 kJ
Fat31 g
of which saturates7.6 g
Carbohydrate61.1 g
of which sugars25.8 g
Dietary Fibre0 g
Protein46.1 g
Cholesterol0 mg
Sodium1338 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


Finely chop the garlic. Finely grate the ginger (unpeeled). Thinly slice the cucumber into half-moons. In a small bowl, combine the soy sauce, honey and water. Set aside. In a second small bowl, combine the cucumber, white wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the cucumber and stir to coat. Set aside until serving.


In a large bowl, combine the beef mince, ginger, garlic, fine breadcrumbs and egg. Season with salt and pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and transfer to a plate. You should get about 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 all over and cooked through, 3-4 minutes each side. Add the honey-soy mixture to the pan and toss until slightly reduced, 1 minute. Remove the pan from the heat.


In a medium bowl, combine the slaw mix, Japanese dressing and crushed peanuts. Drain the pickled cucumber.


Thinly slice the spring onion. Divide the honey-soy rissoles and sesame fries between plates. Serve with the Japanese slaw and pickled cucumber. Garnish with the spring onion.