Spring Onion-Stuffed Lamb Rissoles
with Sesame Potatoes & Japanese-Style Salad
These spring onion-stuffed 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1
Carrot
1
Cucumber
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
2
Potato
1 sachet
Sesame Seeds
(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)
1
Spring Onion
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
1 piece
egg
(Contains: Eggs;)
¼ tsp
salt
1.5 tbs
water
Cooking Steps
• 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 lamb 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 lamb rissoles, sesame potatoes and Japanese-style salad between plates. • Spoon any remaining glaze over rissoles. Serve with soy mayo. Enjoy!
