Chermoula Pork Rissoles
with Sesame Veggie Fries & Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
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.
While the fries are baking, zest the 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 oval-shaped rissoles (about 2.5cm-thick). You should get 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 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!
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.
Divide the chermoula pork rissoles, sesame veggie fries and salad between plates. Serve with the tzatziki and lemon wedges.
