Ginger and Sesame Rissoles with Dressed Asian Slaw and Vermicelli Noodles

Ginger and Sesame Rissoles with Dressed Asian Slaw and Vermicelli Noodles

Ginger and Sesame Rissoles with Dressed Asian Slaw and Vermicelli Noodles

 

Serves 4 People 

Takes 20 minutes 

 

Ingredients

 

For the Rissoles

500g beef mince 
1 egg 
1 spring onion finely chopped 
1 tbsp sesame seeds 
25g finely grated 
4 garlic cloves, peeled and minced 
1 tbsp soy 
 

For the dressing

20g ginger, finely grated 
2 garlic clove, peeled and minced 
2 tbsp sesame seeds 
2 tbsp soy sauce 
3 tbsp rice wine vinegar or apple cider vinegar 
2 tbsp honey 
2 tsp sesame oil 
350g store-bought Asian style slaw or coleslaw 
200g vermicelli noodles, soaked in boiling water for 5 minutes until soft, then drained (or follow instructions on packet) 
handful fresh mint, finely chopped 

 

Method

  1. In a large bowl add all ingredients for rissoles with damp hands mix all ingredients together until wellcombined.Split ingredients 4-ways and then each ¼ make into 3 rissoles.
  1. Heat a large frying pan over medium-high heat witha good drizzle of olive oil, once hot add half your rissoles and fry for 3-4 minutes each side until browned then flip and repeat. Repeat step for last half then set aside.
  1. Whilst rissoles are frying, place all of your dressing ingredients into a bowl and mix well until combined. If not sweet enough add a touch more honey or if too sweet add a touch more soy sauce.
  1. Time to plate up ingredients, add cooked noodles, followed by slaw then top with ginger sesame rissoles and drizzle Asian dressing over, finish off with sprinkling of fresh mint.

Australian Organic Meat Co.