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Caribbean Pork Rissoles

Caribbean Pork Rissoles

with Sweet Potato Wedges & Mango Mayo

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Give your rissoles a little island flair! Straight from the Caribbean, our jerk seasoning brings unmistakable flavour to these pork rissoles. Paired with a charred corn salad, roasted wedges and mango mayo, this is a colourful take on a classic Aussie dinner.

Tags:Low Calorie
Allergens:SulphitesGlutenEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 bag

parsley

2 clove

garlic

1 tin

sweetcorn

2 unit

tomato

½ unit

lemon

1 packet

pork mince

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

½ packet

fine breadcrumbs

(ContainsGluten)

1 bag

mixed salad leaves

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1 tsp

honey

1 unit

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2297 kJ
Fat19.8 g
of which saturates6.8 g
Carbohydrate46.7 g
of which sugars21.4 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium1041 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the wedges are baking, roughly chop the parsley leaves. Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Drain the sweetcorn. Cut the lemon (see ingredients list) into wedges. In a medium bowl, combine a squeeze of lemon juice, honey and 1/2 the parsley. Drizzle with olive oil, season with salt and pepper and mix well.

3

Add the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients list), egg and the remaining parsley to a large bowl. Combine well. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.

4

Heat a large frying pan over a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to the bowl with the dressing. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm. TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

5

Add the tomato and mixed salad leaves to the bowl with the corn and dressing and toss to coat.

6

Divide the Caribbean pork rissoles, sweet potato wedges and charred corn salad between plates. Serve with the mango mayonnaise and remaining lemon wedges on the side.

TIP: For the low-calorie option, omit the mango mayo.