Cheesy Pork Rissoles & Onion Gravy
with Carrot-Potato Mash & Almonds
Perk up pork rissoles by spiking them with our garlic and herb seasoning, plus sharp shredded Cheddar. The fuss-free gravy has a lovely subtle sweetness from the onion, and the carrot in the mash keeps the carbs in check, all while amping up the flavour.
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.
Ingredients
1
potato
1
carrot
1 head
broccoli
½
brown onion
1 clove
garlic
1 packet
pork mince
1 sachet
garlic & herb seasoning
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
½ cup
water
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut into large chunks. Chop broccoli (including the stalk!) into small florets. Thinly slice brown onion (see ingredients). Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. In the last 10 minutes, add broccoli to a colander, then place on top of saucepan. Cover and steam until tender, 10 minutes. Transfer broccoli to a bowl. Season to taste and cover to keep warm. Drain potato and carrot and return to saucepan. Add the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.
While veggies are cooking, combine 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 medium-high heat. Cook 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 frying pan to medium-high heat with another drizzle of olive oil, if needed. Cook onion until softened, 3-4 minutes. Add 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 cheesy pork rissoles, carrot-potato mash and broccoli between plates. Spoon onion gravy over rissoles. Sprinkle with flaked almonds to serve.
