American Cheesy Double Beef & Pork Rissoles
with Pea Pod Slaw, Garlicky Potato Chunks & Burger Sauce- Milk
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
500 g
Beef & Pork Mince
1 packet
Pea Pods
1 packet
Dijon Mustard
1 packet
Slaw Mix
1 sachet
All-American Spice Blend
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Burger Sauce
(Contains: Eggs;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-size chunks. • Place potato and garlic & herb seasoning on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice pea pods lengthways.
• In a large bowl, combine beef & pork mince, All-American spice blend, fine breadcrumbs, the egg, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• When potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Add rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over rissoles and cover with a lid or foil until cheese melts.
• In a medium bowl, combine slaw mix, pea pods, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide cheesy beef & pork rissoles, pea pod slaw and garlicky potato chunks between plates. Serve with burger sauce. Enjoy! Little cooks: Take the lead by tossing the slaw!
