Teriyaki-Glazed Pork Rissoles

Teriyaki-Glazed Pork Rissoles

with Garlic Rice & Asian Sesame Slaw

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The humble rissole gets a whole new look and taste with this easy glazed version. A crisp and colourful slaw on the side is the perfect accompaniment to this meal that will make you rethink the classics!


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

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 bunch

spring onion

½ unit


½ packet

Japanese dressing

(ContainsSesame, Soy)

½ packet



1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

teriyaki sauce

(ContainsSesame, Soy, Gluten)

1 bag

slaw mix

½ sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 unit



¼ tsp

salt (for the pork)

1.5 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat33.1 g
of which saturates11.2 g
Carbohydrate92.1 g
of which sugars22.7 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the pear. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges. In a large bowl, combine the Japanese dressing (see ingredients list), mayonnaise (see ingredients list) and a generous squeeze of lime juice. Set aside.


In a medium bowl, combine the egg, pork mince, spring onion, fine breadcrumbs and the salt (for the pork). Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Transfer to a plate.


Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the pork rissoles and cook, turning occasionally, until browned and cooked through, 6-8 minutes. Add the teriyaki sauce and the water (for the sauce), then remove the pan from the heat. Turn the rissoles to coat in the glaze.

TIP: Cook the rissoles in batches if your pan is crowded!


While the rissoles are cooking, add the slaw mix, pear and 1/2 the black sesame seeds (see ingredients list) to the large bowl with the dressing and toss to coat. Season to taste with salt and pepper.


Divide the garlic rice, teriyaki-glazed rissoles and Asian sesame slaw between plates. Sprinkle with the remaining black sesame seeds.