Teriyaki-Glazed Beef Rissoles
with Sesame Potatoes & Japanese-Style Salad
These rissoles are like nothing you’ve had before! The teriyaki sauce offers the perfect combination of sweet, salty and tangy flavours, which transform into a gorgeous glaze in the pan - and the hit of sesame on the potatoes really compliments the Japanese-inspired flavours in the rissoles and side salad.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
2
sweet potato
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
apple
½
carrot
1 bunch
spring onion
1 packet
mayonnaise
(Contains Egg;)
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
1
egg
(Contains Egg;)
¼ tsp
salt
1.5 tbs
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C /220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the sesame seeds and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potatoes between two trays.
While the potato is roasting, thinly slice the apple into wedges. 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 in batches until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat, then add the teriyaki sauce (see ingredients) and the water, turning the rissoles to coat.
When the rissoles are almost done, combine the mixed salad leaves, apple and carrot in a large bowl. Add the Japanese dressing. Toss to coat. Season to taste.
Divide the teriyaki-glazed beef rissoles, sesame sweet potatoes and Japanese-style salad between plates. Spoon any remaining glaze from the pan over the rissoles. Serve with the soy mayo.
