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.
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.
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
teriyaki sauce(ContainsSesame, Gluten, Soy)
mixed salad leaves
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
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.