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: Sesame, Gluten, 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 Feb 2026- Flavour: Customers loved the teriyaki glaze, describing it as delicious and packed with flavour. Some found it a bit strong or salty.
- Ease of prep: Many found this quick and easy to prepare, with some noting it's great for getting kids involved in cooking.
- Suggestions: Several suggested adding more vegetables to the salad or swapping the apple for cucumber. Some preferred less sauce or seasoning.
- Leftovers: A few mentioned the rissoles were even better reheated the next day for lunch.
- Portions: Some felt there wasn't quite enough mince to make sufficient rissoles, especially for larger appetites or families.
