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.
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
mixed sesame seeds(ContainsSesame)
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, finely chop the garlic. Finely grate the ginger. Thinly slice the cucumber into half-moons. In a small bowl, combine the soy sauce, honey and water. Set aside. In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid, then add just enough water to cover the cucumber and stir to coat. Set aside until serving.
In a large bowl, combine the beef mince, ginger, garlic, fine breadcrumbs and 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 and transfer to a plate. You should get 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side. Add the honey-soy glaze to the rissoles and toss until slightly reduced, 1 minute. Remove from the heat and set aside.
In a medium bowl, combine the slaw mix, Japanese dressing and crushed peanuts. Toss to coat.
Drain the pickled cucumber. Roughly chop the coriander. Divide the honey soy-glazed rissoles and sesame fries between plates. Serve with the Japanese slaw and pickled cucumber. Garnish with the coriander.