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Chermoula Pork Rissoles & Rainbow Fries
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Chermoula Pork Rissoles & Rainbow Fries

Chermoula Pork Rissoles & Rainbow Fries

with Cucumber Salad & Tzatziki

Give your rissoles some Middle Eastern flair with our chermoula spice blend which brings unmistakable flavour to these pork rissoles. Paired with rainbow fries and a cucumber salad, this is a low-carb meal that will go down a treat tonight!

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

Tags:
Under 30g carbs
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

1

carrot

1

zucchini

1

beetroot

1 sachet

sesame seeds

1

cucumber

½

lemon

1

tomato

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 sachet

chermoula spice blend

1 bag

spinach & rocket mix

1 packet

tzatziki

Not included in your delivery

olive oil

1

egg

1 drizzle

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)2190 kJ
Fat28.8 g
of which saturates7.3 g
Carbohydrate25.3 g
of which sugars14.9 g
Dietary Fibre10.7 g
Protein36.1 g
Sodium716 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Spread the veggies over a lined oven tray. Add the sesame seeds, a drizzle of olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.

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

2
2

While the fries are baking, thinly slice the cucumber into rounds. Zest the lemon to get a generous pinch, then cut into wedges. Roughly chop the tomato.

3
3

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, chermoula spice blend, the 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. Transfer to a plate. You should get about 3-4 rissoles per person.

4
4

When the fries have 10 minutes remaining, heat a drizzle of olive oil over a medium-high heat in a large frying pan. 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
5

While the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Add the spinach & rocket mix, tomato and cucumber. Season and toss to combine.

6
6

Divide the chermoula pork rissoles, sesame rainbow fries and cucumber salad between plates. Serve with the tzatziki and any remaining lemon wedges.

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