Rissoles, that classic family staple, get a dash of sweetness with grated apple stirred into the pork mixture. With sweet potato wedges and a fresh salad, this meal shines a whole new light on a tried-and-true dinner.
The quantities provided above are averages only.
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.
4 unit
sweet potato
1 unit
eschalots
2 unit
apple
2 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
pork mince
1 punnet
cherry tomatoes
1 unit
avocado
1 bag
Baby Spinach & Cos Lettuce Mix
1 tub
garlic aioli
(Contains: Eggs;)
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1 unit
egg
(Contains: Eggs;)
1 tsp
salt
2 tsp
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Spread the sweet potato over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the sweet potato is roasting, thinly slice the eschalot. Grate the apple. In a large frying pan, heat the butter over a medium-high heat. Add the eschalot and cook until softened, 2 minutes. Add the grated apple and brown sugar and cook until softened, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl. Set aside to cool slightly.
Add the fine breadcrumbs, pork mince, egg and the salt to the bowl with the apple mixture. Combine well. Using damp hands, form the mixture into 2cm thick rissoles. You should get 3 rissoles per person. TIP: Pack the rissoles firmly so they hold together while cooking.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the rissoles and cook, flipping occasionally, until golden and cooked through, 3-4 minutes each side. Set aside on a plate and repeat with the remaining rissoles. TIP: Don't worry if the rissoles char a little, this adds to the flavour!
While the rissoles are cooking, slice the cherry tomatoes in half. Dice the avocado. In a large bowl, combine 1 tbs olive oil with the balsamic vinegar and a pinch of salt and pepper. Mix well. Add the cherry tomatoes, avocado and cos lettuce mix. Just before serving, toss to coat in the dressing.
Divide the sweet potato wedges, pork and apple rissoles and salad between plates. Serve with garlic aioli.