HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Glazed Beef Rissoles
topBanner
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, simple salad to tie the meal together.

Tags:Kid Friendly
Allergens:SesameEggGlutenSoy

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1

apple

1 sprig

spring onion

½

carrot

1 packet

mayonnaise

(ContainsEgg)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

½ packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

1 bag

mixed salad leaves

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

1

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

1

egg

(ContainsEgg)

¼ tsp

salt

1.5 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3104 kJ
Fat39.7 g
of which saturates8 g
Carbohydrate50.3 g
of which sugars15.6 g
Protein42.1 g
Sodium1451 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

In a large bowl, combine the mixed salad leaves, apple and carrot. Add the Japanese dressing. Toss to coat. Season to taste.

6

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.