Caribbean-Spiced Pork Rissoles
with Sweet Potato Wedges & Cucumber Salad- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
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 fresh cucumber salad and our sweet and tangy mayo, this dish tastes like a holiday.
Ingredients
2
sweet potato
2 clove
garlic
1
cucumber
1
carrot
1 bag
coriander
1 packet
pork mince
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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.
• Meanwhile, finely chop garlic. Thinly slice cucumber. Grate carrot. Finely chop coriander. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Set aside.
• 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.
• Heat a large frying pan over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from heat.
• When the rissoles are almost ready, add carrot, cucumber, coriander and baby spinach leaves to the bowl with the vinegar dressing. Toss to coat.
• Divide Caribbean-spiced pork rissoles, sweet potato wedges and cucumber salad between plates. • Serve with mayonnaise. Enjoy!
