HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Sweet Chilli Beef Rissoles
Thai Sweet Chilli Beef Rissoles

Thai Sweet Chilli Beef Rissoles

with Sesame Fries & Slaw

Read more

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.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds

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



1 clove


1 bag


1 packet

sweet chilli sauce

1 packet

beef mince

1 packet

fine breadcrumbs


1 packet

garlic aioli


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.