Jerk-Spiced Pork Rissoles

Name: Jerk-Spiced Pork Rissoles with Carrot-Spinach Couscous & Zingy Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet pork mince; 1 egg; 1 packet Fine Breadcrumbs; 1 packet onion chutney; ½ carrot; 1 tomato; 1 bag baby spinach leaves; 20 g butter; ¾ cup water; 1 sachet beef-style stock powder; 1 packet couscous; 1 drizzle white wine vinegar; 1 packet coconut sweet chilli mayonnaise; 1 sachet mild Caribbean jerk seasoning

with Carrot-Spinach Couscous & Zingy Tomatoes

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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

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 packet

onion chutney

carrot

tomato

1 bag

baby spinach leaves

1 sachet

beef-style stock powder

1 packet

couscous

1 packet

coconut sweet chilli mayonnaise

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

egg

20 g

butter

¾ cup

water

1 drizzle

white wine vinegar

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

Cooking Steps

• 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.

• 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.

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

• 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.

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

• 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!