Double Almond & Currant-Stuffed Pork Rissoles
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Double Almond & Currant-Stuffed Pork Rissoles

Double Almond & Currant-Stuffed Pork Rissoles

with Crunchy Cos Salad, Onion Chutney & Sweet Potato Fries

Celebrate the chilly weather and pretend you're in a Christmas carol! This simple yet special meal is full of festive flavours and brings some yuletide cheer to the middle of the year.

Tags:
Kid Friendly
Allergens:
Almond
Gluten
Wheat
Egg

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

Red Apple

½ head

baby cos lettuce

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

2 packet

pork mince

1 packet

fine breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

Aussie spice blend

1 packet

currants

1 packet

onion chutney

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)4403 kJ
Calories1052 kcal
Fat61.4 g
of which saturates13.6 g
Carbohydrate62.7 g
of which sugars33 g
Dietary Fibre13.9 g
Protein63.2 g
Sodium882 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, thinly slice apple. • Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.

3
3

• In a bowl, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend, almonds, currants and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into rissoles, then flatten to make 2cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

4
4

• 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.

5
5

• Meanwhile, combine apple, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.

6
6

• Divide almond and currant-stuffed pork rissoles, apple salad and fries between plates. • Top rissoles with onion chutney. Serve with dill & parsley mayonnaise. Enjoy!

Little cooks: Add the finishing touch by spooning over the relish! Enjoy!