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Caribbean Pork Rissoles & Wedges
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Caribbean Pork Rissoles & Wedges

Caribbean Pork Rissoles & Wedges

with Charred Corn Salad & Mango Mayo

Give your rissoles some island flair with our Caribbean jerk seasoning, sure to bring the flavour to your table. Complete with hand cut wedges, a juicy corn salad and our sweet and tangy mango mayo, this dish tastes like a holiday.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Calorie Smart
Allergens:
Gluten
Wheat
Egg

The quantities provided above are averages only.

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 cob

corn

2 clove

garlic

1

cucumber

1 packet

pork mince

½ packet

Fine Breadcrumbs

1 bag

mixed salad leaves

1 packet

mango mayonnaise

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

1

egg

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Nutritional Values

per serving
Energy (kJ)2539 kJ
Fat29.1 g
of which saturates7.1 g
Carbohydrate45.2 g
of which sugars12.2 g
Protein37.8 g
Sodium924 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Place the potato and corn on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Spread out evenly and bake until tender, 25-30 minutes.

2
2

While the wedges and corn are baking, finely chop the garlic. Thinly slice the cucumber into half-moons. In a medium bowl, combine the white wine vinegar and honey with a drizzle of olive oil. Season with salt and pepper, then stir to combine.

3
3

In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

4
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

5
5

Carefully slice the cooked corn kernels off the cob. Combine the dressing with the corn, cucumber and mixed salad leaves, tossing to coat.

6
6

Divide the Caribbean pork rissoles, wedges and charred corn salad between plates. Serve with the mango mayonnaise.

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