Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Make your own Caribbean pork rissoles, then serve them with roasted sweet potato and coconut sweet chilli mayo for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3640kJ Energy, 61.7g Fat, 8.1g Saturated Fat, 39.4g Carbohydrate, 17.7g Sugars, 39.1g Protein, 1320mg Sodium.
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.
Aussie spice blend(May be present Gluten)
mild Caribbean jerk seasoning(ContainsSulphites)
coconut sweet chilli mayonnaise(ContainsEggMay be present Tree Nuts)
mixed salad leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Cut the sweet potato (unpeeled) into 1cm chunks. Place the potato wedges, Aussie spice blend and corn on an oven tray lined with baking paper. Place the sweet potato on a second oven tray lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. Set aside to cool. Reserve the sweet potato for lunch.
While the veggies are baking, roughly chop the coriander. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Slice the lemon (see ingredients list) into wedges (reserve some for lunch!). In a medium bowl, combine the coriander, a squeeze of lemon juice, a pinch of salt and pepper and 1/2 the garlic aioli. Set aside.
In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into balls, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm.
When the corn is cool enough to handle, slice the corn kernels off the cob (reserve two portions for lunch). Add the corn kernels, cucumber (reserve two portions for lunch) and slaw mix to the bowl with the dressing and toss to coat.
Divide the Caribbean pork rissoles (set aside 2 portions), spiced wedges and corn slaw between plates. Serve with the remaining garlic aioli.
When you're ready to pack your lunch, juice the reserved lemon, then combine with the coconut sweet chilli mayonnaise. Roughly chop the tomato. Divide the mayonnaise dressing between two containers. Top with the mixed salad leaves, tomato, reserved sweet potato, corn slaw and the reserved Caribbean pork rissoles. At lunch, remove the pork rissoles and microwave until piping hot, 2-3 minutes. Toss the sweet potato salad and top with the hot rissoles.