Honey-Soy Beef Rissoles
with Sesame Fries & Japanese Cucumber Salad
- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Eggs
- Fish
How to improve on your everyday rissoles? Toss them in some honey-soy glaze, of course! It adds loads of flavour and that saucy touch that makes every mouthful a delight. Fries with crunchy sesame seeds and slaw coated in Japanese dressing seal the deal.
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame)
1 bag
coriander
1
cucumber
1 packet
beef mince
1 packet
ginger paste
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 bag
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
2 clove
garlic
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy)
1 tbs
honey
1 tbs
water
1
egg
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries and mixed sesame seeds on a lined oven tray. Season with salt and pepper and drizzle with olive oil. • Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice cucumber into half-moons. • In a small bowl, combine the soy sauce, honey and the water. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large bowl, combine beef mince, ginger paste, garlic, fine breadcrumbs and the egg, then season with salt and pepper. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles until browned all over and cooked through, 3-4 minutes each side. • Add the honey-soy glaze, tossing rissoles to coat and cook, until slightly reduced, 1 minute. Set aside and cover to keep warm.
• In a medium bowl, combine mixed salad leaves, cucumber and Japanese dressing.
• Roughly chop coriander. • Divide honey-soy rissoles and sesame fries between plates. Serve with Japanese cucumber salad. • Garnish with coriander and crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
