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Creole-Spiced Pork Rissoles & Cheesy Fries
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Creole-Spiced Pork Rissoles & Cheesy Fries

Creole-Spiced Pork Rissoles & Cheesy Fries

with Nutty Salad & Mango Mayo

With a little help from our Creole spice blend (bursting with paprika, oregano and hints of lemon and pepper), tender pork rissoles are the star of the show tonight. Just add cheese-loaded fries, a tropical mayo and an almond-adorned salad for satisfaction, guaranteed.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Egg
Almond
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

garlic & herb seasoning

1

carrot

1 clove

garlic

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 sachet

beef-style stock powder

1 bag

mixed salad leaves

1 packet

mango mayonnaise

1 packet

flaked almonds

1 packet

Cheddar cheese

½ sachet

Creole spice blend

Not included in your delivery

1

olive oil

1

egg

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3159 kJ
Fat44.3 g
of which saturates13.4 g
Carbohydrate44.1 g
of which sugars12.1 g
Protein43.4 g
Sodium1123 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 potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt. Toss to coat. Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries. Return to the oven and bake until melted and golden.

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

2
2

While the fries are baking, grate the carrot. Finely chop the garlic.

3
3

In a large bowl, combine the pork mince, fine breadcrumbs, Creole spice blend (see ingredients), beef-style stock powder, garlic, egg and a generous pinch of salt. 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.

4
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

5
5

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

6
6

Divide the pork rissoles, cheesy fries and salad between plates. Drizzle the mango mayonnaise over the rissoles. Sprinkle the flaked almonds over the salad to serve.

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