Cheesy Pork Rissoles & Onion Gravy
with Cauli-Potato Mash & Almonds
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.
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.
1
potato
1 portion
cauliflower
1 head
broccoli
½
brown onion
1 clove
garlic
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
(ContainsMilk)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)½ cup
water
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.