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Garlic & Herb Pork Rissoles

Garlic & Herb Pork Rissoles

with Cheesy Roast Veggie Toss & Herby Mayo

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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.

Tags:Easy PrepUnder 650kcalUnder 40g carbs
Allergens:GlutenEggMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

capsicum

1

carrot

1 bag

peeled & chopped pumpkin

3 clove

garlic

1 packet

pork mince

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

¼ tsp

salt

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Fat38.4 g
of which saturates10.1 g
Carbohydrate30.2 g
of which sugars14.2 g
Dietary Fibre8 g
Protein39.8 g
Sodium1044 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
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!