Our Plans
Roaring Pork Rissoles & Halloween Fries
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roaring Pork Rissoles & Halloween Fries

Roaring Pork Rissoles & Halloween Fries

with Sticky Beetroot Relish & Salad

With hints of paprika, pepper and rosemary, our Aussie spice blend works a treat at jazzing up roaring beef rissoles. You won't be ding-door-ditching the beetroot relish either, which is ghoulishly good!

Tags:
Kid Friendly
Allergens:
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1

beetroot

1

cucumber

1 bag

spinach & rocket mix

1 packet

burger sauce

(Contains Egg;)

2

sweet potato

1 punnet

snacking tomatoes

1 sachet

Aussie spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

2 tbs

brown sugar

⅓ cup

water

1 tbs

balsamic vinegar (for the beetroot)

1 drizzle

balsamic vinegar (for the salad)

sideBannerName

Nutritional Values

Energy (kJ)2867 kJ
Fat28 g
of which saturates6.6 g
Carbohydrate70.3 g
of which sugars40.5 g
Protein36.8 g
Sodium1187 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 potatoes into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2
2

• While the fries are baking, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a good pinch of salt and pepper in a medium bowl. • Using damp hands, form heaped spoonfuls of the pork mixture into meatballs then flatten to make 2cm-thick rissoles (3-4 per person) and transfer to a plate.

3
3

• Grate beetroot. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar(for the beetroot) and the brown sugar, stirring, until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.

4
4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 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 the rissoles to coat.

5
5

• While the rissoles are cooking, roughly chop snacking tomatoes and cucumber. • In a medium bowl, combine a drizzle of the balsamic vinegar (for the salad) and olive oil. Season, then add spinach & rocket mix, tomato and cucumber. Toss to coat.

Little cooks: Take the lead by tossing the salad!

6
6

• Divide the Aussie-spiced pork rissoles, fries and garden salad between plates. • Top the rissoles with beetroot relish. Serve with burger sauce. Enjoy!