Ginger and Sesame Rissoles with Dressed Asian Slaw and Vermicelli Noodles
Serves 4 People
Takes 20 minutes
For the Rissoles500g beef mince
1 spring onion finely chopped
1 tbsp sesame seeds
25g finely grated
4 garlic cloves, peeled and minced
1 tbsp soy
For the dressing20g 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
- 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.
- 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.
- 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.
- 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.