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
peeled pumpkin pieces
mixed sesame seeds(ContainsSesame)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
Thai seven spice blend(ContainsMilk)
soy sauce(ContainsGluten, Soy)
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.