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Teriyaki-Glazed Beef Rissoles

Teriyaki-Glazed Beef Rissoles

with Sesame Potatoes & Asian Salad

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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.

Allergens:SesameEggGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

potatoes

1 sachet

mixed sesame seeds

(ContainsSesame)

1 unit

pear

½ unit

carrot

1 bunch

spring onions

1 packet

mayonnaise

(ContainsEgg)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

½ sachet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 tub

Japanese Dressing

(ContainsSesame, Soy)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

1 unit

egg

(ContainsEgg)

¼ tsp

salt

1.5 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3202 kJ
Fat39.7 g
of which saturates8 g
Carbohydrate55.2 g
of which sugars19.7 g
Protein42.4 g
Sodium1461 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

In a large bowl, add the Japanese dressing, mixed salad leaves, pear and carrot and toss to coat. Season to taste.

6

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.