Easy Garlic & Herb Pork Rissoles
with Roast Veggie Toss & Dill-Parsley Mayo
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
We've teamed juicy pork mince with a garlic and herb seasoning for a rissole recipe you can't go wrong with. Complete with a hearty roast veggie toss and a sprinkle of Parmesan, did we mention this is low carb? *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
capsicum
1
carrot
1 bag
Peeled & Chopped Pumpkin
3 clove
garlic
1 packet
pork mince
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite-sized chunks. Place on a lined oven tray. Add peeled & chopped pumpkin to tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic.
• In a large bowl, combine pork mince, garlic, panko breadcrumbs (see ingredients), egg, garlic & herb seasoning and the salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • When veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook rissoles, in batches until browned and cooked through, 3-4 minutes each side. Remove from heat.
• When roast veggies are done, add baby spinach leaves to the tray. Gently toss to combine.
• Divide garlic and herb pork rissoles and roast veggie toss between plates. • Sprinkled the grated Parmesan cheese over the roast veggie toss. Serve with a dollop of dill & parsley mayonnaise.
