Garlic & Herb Pork Rissoles
with Cheesy Roast Veggie Toss & Herby Mayo
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
1 packet
Peeled & Chopped Pumpkin
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
3
Garlic
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Capsicum
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut capsicum and carrot into bite-sized chunks. • Place capsicum, carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large bowl, combine pork mince, garlic, panko breadcrumbs (see ingredients), the egg, garlic & herb seasoning and the salt. Using damp hands, shape heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 rissoles per person). Transfer to a plate. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat.
• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.
• Divide roast veggie toss and garlic and herb rissoles between plates. • Sprinkle grated Parmesan cheese over veggies. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!
