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Teriyaki-Glazed Beef Rissoles
Teriyaki-Glazed Beef Rissoles

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, simple salad to tie the meal together.

Tags:
Kid Friendly
Allergens:
Sesamzaad
Egg
Gluten
Soja
Wheat

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

mixed sesame seeds

(Contains: Sesamzaad; May be present: Gluten, Latte, Erdnüsse, Soja, Weizen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1

apple

1 sprig

spring onion

½

carrot

1 packet

mayonnaise

(Contains: Egg;)

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soja.)

½ packet

teriyaki sauce

(Contains: Gluten, Sesamzaad, Soja, Wheat;)

1 bag

mixed salad leaves

1 packet

Japanese dressing

(Contains: Sesamzaad, Soja;)

Not included in your delivery

1

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soja;)

1

egg

(Contains: Egg;)

¼ tsp

salt

1.5 tbs

water

Nutritional Values

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

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
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
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
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
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
5

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

6
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.

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