Teriyaki-Glazed Beef Rissoles

Teriyaki-Glazed Beef Rissoles

with Sesame Potatoes & Asian Salad

Read more

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.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 sachet

mixed sesame seeds


1 unit


½ unit


1 bunch

spring onions

1 packet



1 packet

beef mince

1 packet

fine breadcrumbs


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



¼ tsp


1.5 tbs


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.