Teriyaki-Glazed Beef Rissoles
with Sesame Potatoes & Asian Salad
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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, simple salad to tie the meal together.
Ingredients
2
potato
1 packet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1
apple
1 sprig
spring onion
½
carrot
1 packet
mayonnaise
(Contains: Eggs)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
½ packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 bag
mixed salad leaves
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy)
1
egg
(Contains: Eggs)
¼ tsp
salt
1.5 tbs
water
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the mixed sesame seeds and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
While the potato is roasting, thinly slice the apple. 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, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side. Remove from the heat, then add the teriyaki sauce (see ingredients) and the water, turning the rissoles to coat.
In a large bowl, combine the mixed salad leaves, apple and carrot. Add the Japanese dressing. Toss to coat. Season to taste.
Divide the teriyaki-glazed beef rissoles, sesame potatoes and Asian salad between plates. Spoon over any remaining teriyaki glaze from the pan. Serve with the soy mayo.
Customer reviews
Review summary
Updated on July 2026- Flavour: The teriyaki glaze was a standout, adding a rich, sweet-savoury depth to the rissoles that the whole family enjoyed. Some found the teriyaki and soy-mayo combination quite salty or overpowering, so adjusting the amount to taste is worth considering.
- Ease of prep: Most found this a straightforward, family-friendly cook, with many kids and teenagers successfully making it themselves. A few noted the prep was a little time-consuming, but agreed the end result was well worth it.
- Suggestions: Several reviewers suggested using only half the teriyaki sauce to keep the saltiness in check, and one found that mixing the sauce through the mince before cooking worked well. Adding extra herbs or seasoning to the mince mixture helped boost the rissole flavour, and a small amount of garlic butter on the potatoes before roasting was a popular tip.
- Leftovers: Most found the rissoles were best enjoyed fresh, as they did not reheat as well the next day. One reviewer noted that preparing the rissoles earlier in the day and refrigerating them in an airtight container until cooking time was a handy time-saver.
- Portions: Several reviewers felt the mince quantity was insufficient for four people, with suggestions to add an extra 50–100g to make enough rissoles to go around.
