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Parmesan & Pork Rissoles

Parmesan & Pork Rissoles

with Pumpkin Mash

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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.

Allergens:MilkEggGluten

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

pumpkin

1 head

broccoli

1 packet

pork & veal mince

1 clove

garlic

½ packet

fine breadcrumbs

(ContainsGluten)

1 block

Parmesan cheese

(ContainsMilk)

1 bunch

rosemary

Not included in your delivery

¼ cup

milk

(ContainsMilk)

2 tbs

butter

(ContainsMilk)

1 unit

egg

(ContainsEgg)

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2820 kJ
Fat35.5 g
of which saturates15.1 g
Carbohydrate27.8 g
of which sugars12.9 g
Dietary Fibre0 g
Protein56.6 g
Cholesterol0 mg
Sodium602 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Saucepan
Strainer
Lid
Potato Masher
Mixing Bowl
Plate
Spoon
Large Pan
Instructionsarrow up iconarrow up icon
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1

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**.

2

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.

3

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.

4

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.

5

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.

6

Divide the Parmesan & pork rissoles, the pumpkin mash and the broccoli between plates.