Teriyaki-Glazed Beef Rissoles
with Sesame Potatoes & Asian Salad
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 read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
1 sachet
mixed sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1
pear
1
carrot
2 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
eggs
(ContainsEgg)¼ sachet
salt
1.5 tbs
water
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, mixed sesame seeds and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, thinly slice the pear into wedges. Grate the carrot (see ingredients). Finely chop the spring onion. In a small bowl, combine the mayonnaise and soy sauce. Set aside.
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.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beefrissoles, turning occasionally, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). 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.
Just before serving, combine the Japanese dressing, mixed salad leaves, pear and carrot in a large bowl. Toss to coat and 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.