These rissoles are like nothing you’ve had before! The teriyaki glaze gives these morsels of deliciousness an amazing flavour while the potatoes get a hit of sesame. Just add a refreshing salad with extra crunch from pear and cucumber to tie the meal together.
Always refer to the product label for the most accurate ingredient and allergen information.
mixed sesame seeds(ContainsSesame)
teriyaki sauce(ContainsSesame, Gluten, Soy)
Japanese Dressing(ContainsSesame, Soy)
mixed salad leaves
soy sauce(ContainsGluten, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, mixed sesame seeds, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, thinly slice the pear into wedges. Grate the carrot (see ingredients list). Finely chop the spring onion. In a small bowl, combine the mayonnaise and soy sauce.
In a medium bowl, combine the beef mince, egg, spring onion, fine breadcrumbs and the salt. Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the beef rissoles and cook, turning occasionally, until browned and cooked through, 6-8 minutes. Remove from the heat and add the teriyaki sauce (see ingredients list) and the water to the pan. Turn the rissoles to coat in the glaze.
TIP: Cook the rissoles in batches if your pan is getting crowded!
In a large bowl, add the Japanese dressing, mixed salad leaves, pear and carrot and toss to coat. Season to taste.
Divide the sesame potatoes, teriyaki-glazed beef rissoles and Asian salad between plates. Spoon over any teriyaki glaze remaining in the pan. Serve with the soy mayonnaise.