Jerk-Spiced Pork Rissoles
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Jerk-Spiced Pork Rissoles

Jerk-Spiced Pork Rissoles

with Carrot-Spinach Couscous & Zingy Tomatoes

Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy pork rissoles. Serve these bad boys on a quick carrot couscous, and top with a zingy tomato salsa for bursts of sweetness with every bite.

Allergens:
Egg
•Gluten
•Wheat
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

onion chutney

½

carrot

1

tomato

1 bag

baby spinach leaves

1 sachet

beef-style stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

20 g

butter

(Contains Milk;)

¾ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3260 kJ
Fat42.7 g
of which saturates12.9 g
Carbohydrate61.6 g
of which sugars15.7 g
Protein37.1 g
Sodium1578 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• In a medium bowl, combine pork mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

2
2

• 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. Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate.

3
3

• Grate carrot (see ingredients). • Roughly chop tomato and baby spinach leaves.

4
4

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and beef-style stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

5
5

• Meanwhile, in a second medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Stir baby spinach through carrot couscous. • Divide carrot-spinach couscous between bowls. Top with Caribbean pork rissoles and corn salsa. • Serve with a dollop of coconut sweet chilli mayonnaise to serve. Enjoy!