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Pork & Apple Rissoles
Pork & Apple Rissoles

Pork & Apple Rissoles

with Sweet Potato Wedges & Avocado Garden Salad

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.

Allergens:
Milk
Gluten
Wheat
Eggs

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

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;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

1 unit

egg

(Contains: Eggs;)

1 tsp

salt

2 tsp

balsamic vinegar

Nutritional Values

per serving
Calories3140 kcal
Fat40.6 g
of which saturates10.5 g
Carbohydrate53.3 g
of which sugars25.8 g
Protein39.2 g
Sodium842 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Plate
Large Bowl

Cooking Steps

Roast
1

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.

Cook the apple
2

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.

Make rissoles
3

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.

Cook the rissoles
4

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!

Dress the salad
5

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.

Serve
6

Divide the sweet potato wedges, pork and apple rissoles and salad between plates. Serve with garlic aioli.

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