HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pork Rissoles & Onion Gravy
Cheesy Pork Rissoles & Onion Gravy

Cheesy Pork Rissoles & Onion Gravy

with Cauli-Potato Mash & Almonds

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We've perked up pork rissoles by loading them up with our garlic and herb seasoning, plus sharp shredded Cheddar. The fuss-free gravy has a lovely subtle sweetness from the onion, and the cauli in the mash keeps the carbs in check, without compromising on the flavour or texture.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal
Allergens:MilkGlutenSoySulphitesTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion


1 head



brown onion

1 clove


1 packet

pork mince

1 sachet

garlic & herb seasoning

1 packet

gravy granules

(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

20 g



½ cup


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2576 kJ
Fat36.8 g
of which saturates19.9 g
Carbohydrate29.9 g
of which sugars10.8 g
Dietary Fibre12.6 g
Protein40.3 g
Sodium1050 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cut the cauliflower into small florets. Chop the broccoli (including the stalk!) into small florets. Thinly slice the brown onion (see ingredients). Finely chop the garlic.

TIP: Save time and get more fibre by leaving the potato unpeeled!


Cook the potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. In the last 10 minutes, add the broccoli to a colander, then place on top of the saucepan. Cover and steam until tender, 10 minutes. Transfer the broccoli to a bowl, season to taste and cover to keep warm. Drain the potato and cauliflower and return to the saucepan. Add the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.


While the veggies are cooking, combine the pork mince, garlic & herb seasoning and shredded Cheddar cheese in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.

TIP: Cook the rissoles in batches if your pan is getting crowded.


Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the onion until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and gravy granules and cook, stirring, until smooth and slightly thickened, 1-2 minutes.

TIP: Add a splash more water if the gravy looks too thick.


Divide the cheesy pork rissoles, cauli-potato mash and broccoli between plates. Spoon the onion gravy over the rissoles. Sprinkle with the flaked almonds to serve.