We love this meal – full of twists on the classic meat and three veg. Pork & veal mince is a great base for big bold flavours and with Parmesan and rosemary partnering up, you can banish memories of boring rissoles forever. We’ve also swapped out regular mashed potato for our favourite variation, pumpkin.
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.
pork & veal mince
Peel and dice the pumpkin and dice it into 2 cm chunks. Chop the broccoli into 2 cm florets. Peel and finely grate the garlic. Finely grate the Parmesan cheese. Pick the rosemary leaves and finely chop until you have 1 tsp for 2 people/2 tsp for 4 people**.
Place the pumpkin in a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes. In the last 2 minutes of pumpkin cooking time, add the broccoli florets. Cook until the broccoli is tender and the pumpkin is easily pierced with a knife. Drain the vegetables. Place the broccoli into a bowl and cover with foil. Place the pumpkin back into the saucepan.
Add the milk, the butter and a generous pinch of salt and pepper to the saucepan with the pumpkin. Mash with a potato masher or fork until smooth. Set aside and cover with a lid to keep warm.
While the vegetables are cooking, combine the pork and veal mince, the garlic, the egg, the fine breadcrumbs, the Parmesan cheese and the rosemary in a medium bowl. Mix well. Roll the mixture into rissoles and set aside on a plate. You should get 4-5 rissoles per person.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork rissoles and cook in batches for 4-5 minutes on each side, or until browned all over and cooked through. TIP: The rissoles are cooked when they are no longer pink in the middle.
Divide the Parmesan & pork rissoles, the pumpkin mash and the broccoli between plates.