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 sweet potatoes really compliments the Japanese-inspired flavours in the rissoles and side salad.
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
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
cucumber
1 bunch
spring onion
½
carrot
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 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 Egg;)
¼ tsp
salt
1.5 tbs
water
Nutritional Values
Utensils
Instructions
• Preheat the oven to 240°C /220°C fan-forced. Cut the potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, thinly slice cucumber into half moons. Thinly slice spring onion. • Grate carrot (see ingredients). • In a small bowl, combine mayonnaise and the soy sauce.
• In a medium bowl, combine beef mince, spring onion, fine breadcrumbs, the egg and salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. • Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and return rissoles to pan. Add teriyaki sauce (see ingredients) and the water, turning to coat.
• In a large bowl, combine mixed salad leaves, cucumber, carrot, Japanese style dressing and a drizzle of olive oil. Season to taste.
• Divide teriyaki-glazed beef rissoles, sesame potatoes and Japanese-style salad between plates. • Spoon any remaining glaze over rissoles. Serve with soy mayo. Enjoy!
