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.
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
2
potato
1 sachet
garlic & herb seasoning
1
carrot
1 clove
garlic
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
beef-style stock powder
1 bag
mixed salad leaves
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Cheddar cheese
(Contains: Milk;)
½ sachet
Creole spice blend
(May be present: Gluten.)
Not included in your delivery
1
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 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.
While the fries are baking, grate the carrot. Finely chop the garlic.
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.
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).
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.
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.
