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.
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mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
sweet chilli sauce
ginger lemongrass paste
oyster sauce(ContainsGluten, Molluscs)
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
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.
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.
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.
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.
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.
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.