Mediterranean Pork, Spinach & Fetta Rissoles
with Fries, Cucumber Salad & Dill-Parsley Mayo- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
The Mediterranean is calling so pick up that phone and dive into these spinach, fetta and pork rissoles number. The only thing that could make this better, is by adding some spiced fries and a cucumber salad. Oh wait, we have those too!
Ingredients
1 bag
Potato Fries
1 sachet
mediterranean seasoning
1 bag
baby spinach leaves
1
cucumber
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on the lined oven tray. Sprinkle over half the Mediterranean seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop baby spinach leaves. Thinly slice cucumber into rounds. • In a medium bowl, combine pork mince, chopped spinach, fine breadcrumbs, the egg, remaining Mediterranean seasoning and crumble in fetta cubes. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Drain oil. • Remove from heat. Return rissoles to pan, then add the honey, tossing to coat.
• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and balsamic vinaigrette dressing. • Divide fries, Mediterranean pork, spinach and fetta rissoles and cucumber salad between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!
