Caribbean-Spiced Pork Rissoles
with Wedges, 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.
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.
Ingredients
2
potato
2 clove
garlic
1
tomato
1 tin
sweetcorn
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
When the rissoles are almost done, add the tomato and mixed salad leaves to the bowl with the corn and dressing. Toss to coat.
Divide the Caribbean-spiced pork rissoles, wedges and corn salad between plates. Serve with the mango mayonnaise.
