HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Beef Rissoles
Honey Soy-Glazed Beef Rissoles

Honey Soy-Glazed Beef Rissoles

with Sesame Fries, Pickled Cucumber & Japanese Slaw

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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.

Tags:Kid Friendly

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds


2 clove


1 knob




1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag

slaw mix

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

crushed peanuts


1 bunch


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs


2 tbs


¼ cup

white wine vinegar



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3444 kJ
Fat36.5 g
of which saturates12.7 g
Carbohydrate63.8 g
of which sugars24.6 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium1289 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°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.