HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsian Beef Rissoles & Sesame Pumpkin Wedges
Asian Beef Rissoles & Sesame Pumpkin Wedges

Asian Beef Rissoles & Sesame Pumpkin Wedges

with Garlicky Greens & Soy Mayo

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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.

Tags:Under 30g carbsQuick PrepUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

peeled pumpkin pieces

1 sachet

mixed sesame seeds


1 bag

green beans

3 clove


1 packet



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


Not included in your delivery

olive oil

½ tsp

soy sauce

(ContainsGluten, Soy)




¼ tsp


1 tsp

sesame oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2709 kJ
Fat35 g
of which saturates12.9 g
Carbohydrate26.6 g
of which sugars11.5 g
Dietary Fibre4 g
Protein39.3 g
Sodium953 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.