Give rissoles a herby hit with garlic and herb seasoning, plus Parmesan for an easy flavour boost. With wholesome roasted veggies and our favourite creamy dill-parsley mayo, this meal shines a whole new (carb friendly) light on a tried-and-true dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
peeled & chopped pumpkin
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
grated Parmesan cheese(ContainsMilk)
• 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!