Mexican Pork Rissoles & Smokey Cheese Fries
with Cherry Tomato Salsa & Lime Sour Cream
With a bright mix of colours and flavours, this Mexican meal is bound to be an easy dinner winner. With our smokey cheese fries, spiced pork and refreshing salsa, there's deliciousness in every bite!
Unfortunately, this week's pork mince was in short supply. Some customers will receive beef mince instead of pork mince. Don't worry, the recipe will be just as delicious!
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
potatoes
½ sachet
smoked paprika
½ packet
Cheddar cheese
(Contains Milk;)
1
cucumber
1 punnet
cherry tomatoes
½
lime
1 bag
coriander
1 packet
pork mince
1 sachet
Tex-Mex spice blend
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Divide between two oven trays lined with baking paper. Sprinkle with the smoked paprika (see ingredients), drizzle with olive oil and season with salt. Toss to coat, then bake for 20 minutes. Sprinkle with the shredded Cheddar cheese (see ingredients) and bake until melted and golden, 5 minutes.
While the fries are baking, roughly chop the cucumber. Halve the cherry tomatoes. Zest the lime to get a generous pinch, then cut into wedges. Roughly chop the coriander leaves.
In a large bowl, combine the pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients) and egg. Season with salt and pepper and mix 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.
Alternative Step 3 if you've received beef mince: In a large bowl, combine the beef mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients) and egg. Season with salt and pepper and mix 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 drizzle of olive oil in a large frying pan over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate.
While the rissoles are cooking, combine the sour cream and lime zest in a small bowl. In a medium bowl, combine the cucumber, cherry tomatoes, a squeeze of lime juice, coriander and a drizzle of olive oil. Season with salt and pepper.
Divide the Mexican pork rissoles, smokey cheese fries and cherry tomato salsa between plates. Top the rissoles with the lime sour cream. Serve with the remaining lime wedges.
Alternative Step 6 if you've received beef mince: Divide the Mexican beef rissoles, smokey cheese fries and cherry tomato salsa between plates. Top the rissoles with the lime sour cream. Serve with the remaining lime wedges.
TIP: For the Calorie Smart option, serve with 1/2 the lime sour cream.
