Chermoula Pork Rissoles

Name: Chermoula Pork Rissoles with Sesame Veggie Fries & Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 beetroot; 1 packet black sesame seeds; ½ lemon; 1 punnet cherry tomatoes; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 egg; 1 sachet chermoula spice blend; 1 drizzle balsamic vinegar; 1 bag spinach & rocket mix; 1 packet tzatziki

with Sesame Veggie Fries & Salad

4.3

(475)

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Give these juicy rissoles some Moroccan flair with our chermoula spice blend. Pair with colourful fries, a sweet and peppery salad and tangy tzatziki for a low-carb meal that will have you savouring every bite.

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

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Sesame

•Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

beetroot

1 packet

black sesame seeds

(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)

½

lemon

1 punnet

cherry tomatoes

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

chermoula spice blend

(May be present: Soy.)

1 bag

spinach & rocket mix

1 packet

tzatziki

(Contains: Eggs, Milk; May be present: Cashew, Walnut, Almond, Macadamia.)

Not included in your delivery

olive oil

1

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2197 kJ

Fat27.1 g

of which saturates7.1 g

Carbohydrate29.4 g

of which sugars19 g

Dietary Fibre9.1 g

Protein35.6 g

Sodium746 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the black sesame seeds and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

While the fries are baking, zest the lemon to get a generous pinch, then cut into wedges. Halve the cherry tomatoes.

3

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, chermoula spice blend, lemon zest and a good pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into oval-shaped rissoles (about 2.5cm-thick). You should get 3-4 per person. Transfer to a plate.

4

When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5

While the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season. Add the spinach & rocket mix and cherry tomatoes. Toss to coat.