Spring Onion-Stuffed Beef Rissoles

• Meanwhile, thinly slice cucumber into half-moons. 
• Thinly slice spring onion.
• Grate carrot (see ingredients).
• In a small bowl, combine the mayonnaise and 
soy sauce.

• In a medium bowl, combine beef mince, spring 
onion, fine breadcrumbs, the egg and salt. Season 
with pepper.
• 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. 
Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into rissoles! Make 
sure to wash your hands well afterwards. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook rissoles in batches until browned and cooked 
through, 3-4 minutes each side.
• Remove pan from heat and return all rissoles to the 
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. 
Little cooks: Take the lead by tossing the salad!