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Easy Garlic & Herb Pork Rissoles
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Easy Garlic & Herb Pork Rissoles

Easy Garlic & Herb Pork Rissoles

with Roast Veggie Toss & Dill-Parsley Mayo

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.

Tags:
Under 30g carbs
Calorie Smart
Allergens:
Gluten
Wheat
Egg
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

carrot

1 bag

Peeled & Chopped Pumpkin

3 clove

garlic

1 packet

pork mince

½ packet

panko breadcrumbs

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

1

egg

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)2605 kJ
Fat37 g
of which saturates10.1 g
Carbohydrate29.8 g
of which sugars16.5 g
Dietary Fibre8.5 g
Protein40.3 g
Sodium1047 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• When roast veggies are done, add baby spinach leaves to the tray. Gently toss to combine.

4
4

• 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.

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