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! Enjoy pork rissoles flavoured with Thai red curry paste for dinner, then serve the remaining rissoles with a sweet potato salad for lunch the next day. Too easy!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2630kJ Energy, 24.7g Fat, 6.1g Saturated Fat, 57.5g Carbohydrate, 33.3g Sugars, 40.1g Protein, 896mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
Thai red curry paste(ContainsSoyMay be presentPeanuts)
long red chilli
sweet chilli sauce
baby spinach leaves
roasted cashews(ContainsTree NutsMay be presentPeanuts, Tree Nuts, Gluten, Milk, Sesame, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside until you are ready to pack your lunch.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, add the coconut milk, water and salt to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the spring onion. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stem. In a large bowl, combine the pork mince, brown sugar, fine breadcrumbs, egg, Thai red curry paste (see ingredients list) and spring onion. Using damp hands, shape heaped tablespoons of the mixture into rissoles and set aside on a plate. You should get 6-8 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and then a dash of water and cook until nearly tender, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Season with salt and pepper, transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the pork rissoles in batches, turning occasionally, until browned all over and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Don’t worry if your rissoles get a little charred during cooking, it adds to the flavour!
Thinly slice the long red chilli (if using). Slice the lime into wedges (reserve 1 lime for lunch!). Divide the coconut rice between plates and top with the veggies and Thai-style pork rissoles (reserve two portions for lunch!). Sprinkle with the chilli (if using). Serve the sweet chilli sauce (reserve 50g for lunch!) and lime wedges on the side.
When you're ready to pack your lunch, trim the snow peas and cut into 1cm pieces. Juice the reserved lime, then combine with the reserved sweet chilli sauce. Divide the sweet chilli lime mixture between two containers. Divide the baby spinach leaves, sweet potato, snow peas and roasted cashews between containers, and then top with the reserved Thai-style pork rissoles. At lunch time, remove the pork rissoles. Microwave the rissoles until piping hot, 2-3 minutes. Toss the salad and sprinkle with the roasted cashews.