Caribbean Pork Rissoles
with Sweet Potato Wedges & Mango Mayo
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.
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.
Ingredients
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
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
Not included in your delivery
olive oil
1 tsp
honey
1 unit
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
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.
