Sweet Chilli Double Beef Rissoles & Japanese Mayo

• While the sweet potato is roasting, thinly slice 
capsicum. 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, 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. 

TIP: Cook the rissoles in batches if your pan is 
getting crowded.