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.
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
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, Cashew, Pecan. )
2 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Aussie spice blend
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
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)
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, thinly slice apple. • Finely shred cos lettuce (see ingredients). • Roughly chop roasted almonds.
• 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!
• 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.
• Meanwhile, combine apple, cos lettuce and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• 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!