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 Snacking Tomatoes; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 egg; 1 drizzle balsamic vinegar; 1 bag mixed leaves; 1 sachet chermoula spice blend; 1 packet Garlic Sauce

with Sesame Veggie Fries & Salad

Get up to $200 off!

Give these juicy rissoles some Moroccan flair with our chermoula spice blend. To keep the carbs in check, pair with colourful fries and a sweet and peppery salad. Don't forget the garlic sauce to bring it all together!

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

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Dietitian approved

•Calorie Smart

Allergens:

Sesamzaad

•Gluten

•Wheat

•Egg

•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

carrot

zucchini

beetroot

1 packet

black sesame seeds

lemon

1 punnet

Snacking Tomatoes

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 bag

mixed leaves

1 sachet

chermoula spice blend

1 packet

Garlic Sauce

Not included in your delivery

olive oil

egg

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2106 kJ

Fat25.8 g

of which saturates6.6 g

Carbohydrate28.4 g

of which sugars16 g

Dietary Fibre12.2 g

Protein35.1 g

Sodium786 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut 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 the fries between two trays.

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

Meanwhile, zest lemon to get a generous pinch, then cut into wedges. Halve the cherry tomatoes.

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 meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook 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!

While rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add mixed leaves and cherry tomatoes. Toss to coat.