Asian Beef Rissoles & Sesame Roasted Pumpkin
with Garlicky Greens & Sriracha
- Sesame
- Gluten(Wheat)
- Eggs
- Milk
- Soy
- May contain traces of allergens
These rissoles are like nothing you’ve had before! The Thai spices give these morsels of deliciousness an amazing flavour while the soft, buttery pumpkin get a hit of sesame. Just add some sautéed garlicky greens and a lip-smacking hit of sriracha for the perfect finishing touch to a well-balanced meal. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Keep an eye out...Due to recent sourcing challenges, we’ve replaced Asian greens with baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
mixed sesame seeds
(Contains: Sesame)
1 bag
green beans
3 clove
garlic
1 packet
beef mince
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
sriracha
(May be present: Soy)
1 bag
baby broccoli
1 sachet
Thai Seven Spice Blend
(Contains: Milk)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
¼ tsp
salt
1 tsp
sesame oil
(Contains: Sesame)
Nutrition
You will need
Cooking Steps
Preheat the oven to 240°/220°C fan-forced. Place the peeled & chopped pumpkin and mixed sesame seeds on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.
While the pumpkin is roasting, trim the green beans. Trim the baby broccoli and halve lengthways. Finely chop the garlic.
In a medium bowl, combine the beef mince, panko breadcrumbs (see ingredients), Thai seven spice blend, the egg, salt and 1/2 the garlic. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans and baby broccoli, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Transfer the veggies to a bowl, then add the sesame oil and toss to coat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side.
Divide the Asian beef rissoles, sesame roasted pumpkin and garlicky greens between bowls. Drizzle the sriracha over the rissoles to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty rissoles and spicy kick from the sriracha, though some found the spice level too strong.
- Ease of prep: Easy to prepare, with pre-chopped pumpkin saving time; rissoles may need extra care when cooking.
- Suggestions: Consider adding grated carrot to the rissoles for extra flavour and moisture. Dice pumpkin larger to prevent burning.
- Portions: Some found the meal light; consider adding couscous or increasing the vegetable portions for a heartier dish.
