Garlic & Herb Pork Rissoles

Name: Garlic & Herb Pork Rissoles with Cheesy Roast Veggie Toss & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Peeled & Chopped Pumpkin; 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 3 Garlic; 250 g Pork Mince; 1 packet Parmesan Cheese; 1 Capsicum; 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Carrot

with Cheesy Roast Veggie Toss & Herby Mayo

4.2

(109)

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Allergens:

Eggs

•Milk

•Gluten

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories627 kcal

Energy (kJ)2620 kJ

Fat36 g

of which saturates9.6 g

Carbohydrate38.8 g

of which sugars14.8 g

Dietary Fibre8.3 g

Protein36.6 g

Sodium682 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

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

4

• 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!