All-American Pork Rissoles & Avocado Salad
with Tomato Relish & Sweet Potato Wedges
Rissoles, that classic family staple, pair perfectly with our rich tomato relish and herby sweet potato wedges. A simple salad, dressed with vinegar, is all you need to round out the dish.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 sachet
Nan's special seasoning
1 packet
pork mince
1 sachet
All-American spice blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
BBQ sauce
1
cucumber
1
avocado
1 bag
mixed salad leaves
1 packet
Tomato Relish
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. • Drizzle with olive oil, sprinkle over Nan's special seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• While the wedges are baking, in a medium bowl, combine pork mince, All-American spice blend, fine breadcrumbs (see ingredients) and the egg. Season and mix well. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping rolling the rissole mixture! Make sure to wash your hands well.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add BBQ sauce, turning rissoles to coat.
• Meanwhile, roughly chop cucumber. • Slice avocado in half, scoop out flesh and thinly slice.
• In a large bowl, combine cucumber, avocado, mixed salad leaves and a drizzle of the vinegar and olive oil. • Season, then toss to combine.
Little cooks: Take charge by tossing the salad!
• Divide All-American pork rissoles, sweet potato wedges and avocado salad between plates. • Serve with tomato relish. Enjoy!
Little cooks: Add the finishing touch by dolloping over the tomato relish.