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!
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.
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
Japanese dressing(ContainsSesame, Soy)
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)
soy sauce(ContainsGluten, Soy)
white wine vinegar
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.