Chinese beef rissoles with rice and pickled salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Delicious five spice and ginger beef rissoles served with a lightly pickled salad, rice and sweet chilli dipping sauce.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Combine 1/2 tbsp sesame oil, 1 tbsp vinegar, 1 tsp honey/sugar, salt and pepper in a bowl. Julienne carrots and zucchini, slice radishes. Add to bowl and toss well with dressing. Set aside.

3. Grate ginger to yield 1 tbsp.
Combine beef mince with half of the ginger, chopped chives, crushed garlic, 1 egg, 1 tsp five spice, salt and pepper. Use 1/3 cup measurement to make 8 rissoles (see notes).

4. Heat a large frypan with 1 tbsp sesame oil. Add rissoles and cook for 4-5 minutes on each side, or until cooked to your liking.

5. In a bowl, combine 1/3 cup sweet chilli sauce, remaining ginger, 1-2 tbsp soy sauce and 2 tbsp water (see notes).

6. Serve beef rissoles with rice and salad. Spoon over sauce to taste or use as a dipping sauce.

Use the rice tub to quickly measure up x 1.5 amount of water.

Work the mince well when forming the rissoles to ensure they hold together during cooking.

Use soy sauce to taste as brands vary in saltiness.
Basmati rice 300g
carrots 2
Zucchini 1
Radishes 1/2 bunch
Ginger 40g
Beef mince 600g
chives 1/4 bunch
Garlic 1 clove

From your pantry:
sesame oil, salt, pepper, vinegar (rice or white wine), honey/sugar, sweet chilli sauce, soy sauce, five spice, egg (1)