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!
Always refer to the product label for the most accurate ingredient and allergen information.
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Japanese dressing(ContainsSesame, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
teriyaki sauce(ContainsSesame, Soy, Gluten)
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
water (for the rice)
salt (for the rice)
salt (for the pork)
water (for the sauce)
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.