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 to tie the meal together.
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
1 sachet
mixed sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1
pear
½
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 bag
mixed salad leaves
1 packet
Japanese dressing
(ContainsSesame, Soy)Not included in your delivery
olive oil
1 tsp
soy sauce
(ContainsGluten, Soy)1
eggs
(ContainsEgg)¼ tsp
salt
1.5 tbs
water
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato, mixed sesame seeds and a drizzle of olive oil on a lined oven tray. Season with salt. Toss to coat and roast until tender, 20-25 minutes.
While the potato is roasting, thinly slice the pear. Grate the carrot (see ingredients). Thinly slice 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.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef rissoles, turning occasionally, until browned and cooked through, 6-8 minutes. Remove from the heat and add the teriyaki sauce (see ingredients) 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, combine the Japanese dressing, mixed salad leaves, pear and carrot. Season to taste and toss to coat.
Divide the sesame potatoes, teriyaki-glazed beef rissoles and Asian salad between plates. Spoon over any teriyaki glaze in the pan. Serve with the soy mayonnaise.