Honey-Soy Pork Rissoles
with Potato Fries & Japanese Cucumber Slaw
How to improve on your everyday pork rissoles? Toss them in some honey-soy glaze, of course! It adds loads of flavour and that saucy touch makes every mouthful a delight. Fries with crunchy sesame seeds and slaw coated in Japanese dressing seal the deal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame; )
2 clove
garlic
1
cucumber
1 packet
beef mince
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Asian Slaw Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
packet
coriander
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
water
1
egg
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
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, spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are baking, 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 pork mince, ginger paste, garlic, fine breadcrumbs and the egg, then season with salt and pepper. • Using damp hands, form heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• 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 and cook, tossing rissoles to coat, until slightly reduced, 1 minute. Transfer to a plate and cover to keep warm.
• Divide honey-soy pork rissoles and sesame fries between plates. • Serve with Japanese cucumber slaw. • Tear over coriander (see ingredients) to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the herbs!
• Divide honey-soy pork rissoles and sesame fries between plates. Serve with Japanese cucumber slaw. • Tear over coriander (see ingredients) to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the herbs!
