HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Pork Rissoles
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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 bag


2 clove


1 tin


2 unit


½ unit


1 packet

pork mince

1 sachet

mild Caribbean jerk seasoning


½ packet

fine breadcrumbs


1 bag

mixed salad leaves

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1 tsp


1 unit


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.