Asian Beef Rissoles & Sesame Pumpkin Wedges
with Garlicky Greens & Soy Mayo
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 wedges get a hit of sesame. Just add some sautéed garlicky greens and a lip-smacking soy mayo for the perfect finishing touch to a low-carb meal.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 bag
peeled pumpkin pieces
1 sachet
mixed sesame seeds
(ContainsSesame)1 bag
green beans
3 clove
garlic
1 packet
mayonnaise
(ContainsEggs)1 packet
beef mince
½ packet
panko breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)1 packet
Asian greens
1 sachet
Thai seven spice blend
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
soy sauce
(ContainsGluten, Soy)1
egg
(ContainsEggs)¼ tsp
salt
1 tsp
sesame oil
(ContainsSesame)
Preheat the oven to 240°/220°C fan-forced. Place the peeled pumpkin wedges on a lined oven tray. Season with salt, sprinkle with the mixed sesame seeds and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the pumpkin is roasting, trim the green beans. Roughly chop the Asian greens. Finely chop the garlic. In a small bowl, combine the mayonnaise and soy sauce. Set aside.
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, roll 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 until tender, 4-5 minutes. Add the Asian greens and remaining garlic and cook until wilted and fragrant, 1-2 minutes. Transfer the greens 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 pumpkin wedges and garlicky greens between bowls. Serve with the soy mayo.