Sweet Chilli-Ginger Beef Rissoles

• While the sweet potato is roasting, thinly slice 
carrot into half-moons. 
• 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 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 balls, 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 carrot, tossing,
until softened, 3-4 minutes.
• Add Asian greens and remaining garlic and 
cook until fragrant and wilted, 1-2 minutes. 
Season 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 the pan, 
then add sweet chilli sauce, the soy sauce and 
a splash of water. Gently turn rissoles to coat.