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Caribbean-Spiced Pork Rissoles

Caribbean-Spiced Pork Rissoles

with Wedges, Corn Salad & Mango Mayo

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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:Under 650kcal
Allergens:GlutenEggSulphites

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

1

tomato

1 tin

sweetcorn

1 packet

pork mince

½ packet

fine breadcrumbs

(ContainsGluten)

1 bag

mixed salad leaves

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

Not included in your delivery

1

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

1

egg

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2715 kJ
Fat34.4 g
of which saturates7.8 g
Carbohydrate45.3 g
of which sugars11.4 g
Protein36.9 g
Sodium1058 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place 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 wedges between two trays.

2

While the wedges are baking, finely chop the garlic. Roughly chop the tomato. Drain the sweetcorn. In a large bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

3

Heat a large frying pan over high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to the bowl with the honey-vinegar dressing.

TIP: Cover the pan with a lid if the kernels are “popping” out.

4

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 3-4 rissoles per person. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from the heat.

5

When the rissoles are almost done, add the tomato and mixed salad leaves to the bowl with the corn and dressing. Toss to coat.

6

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