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Thai Sweet Chilli Beef Rissoles

Thai Sweet Chilli Beef Rissoles

with Sesame Fries & Slaw

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We're big fans of glazing beef rissoles and this Thai version, with sweet chilli sauce and zesty lemon, is one of our best yet. Add a side of sesame fries and creamy slaw, and you've got a dinner that's all kinds of delicious.

Allergens:SesameGlutenSoyEggMolluscs

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

½

lemon

1 clove

garlic

1 bag

mint

1 packet

sweet chilli sauce

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

garlic aioli

(ContainsEgg)

1 bag

slaw mix

1 packet

ginger lemongrass paste

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3512 kJ
Fat48 g
of which saturates8.1 g
Carbohydrate63.9 g
of which sugars24.7 g
Protein34.9 g
Sodium2082 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Sprinkle over the mixed sesame seeds, season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

2

While the fries are baking, zest the lemon to get a generous pinch, then slice into wedges. Finely chop the garlic. Pick and thinly slice the mint leaves. In a small bowl, combine the sweet chilli sauce, lemon zest, soy sauce and a dash of water.

3

In a medium bowl, combine the beef mince, garlic, ginger lemongrass paste, oyster sauce, fine breadcrumbs, and a squeeze of lemon juice. Using damp hands, shape heaped tablespoons of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

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 the pan from the heat and add the sweet chilli mixture. Turn the rissoles to coat in the glaze.

5

In a medium bowl, combine the garlic aioli, Japanese dressing, and a good squeeze of lemon juice. Add the slaw mix and mint to the bowl with the dressing and toss to coat. Season with salt and pepper.

6

Divide the sesame fries between plates and serve alongside the slaw and the Thai beef rissoles. Spoon over any remaining glaze. Serve with any remaining lemon wedges.