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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

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)2676 kJ
Fat35 g
of which saturates8 g
Carbohydrate42.4 g
of which sugars12.8 g
Protein36.6 g
Sodium1062 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 potato into wedges. • Place wedges 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

• Meanwhile, finely chop garlic. Roughly chop tomato. Drain 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 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 second large bowl, combine pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from heat.

5

• When the rissoles are almost ready, add tomato and mixed salad leaves to the bowl with the charred corn. • Toss to coat.

6

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