Pork & Caramelised Onion Rissoles
with Sweet Potato Fries & Fetta Walnut Salad
Tasty pork rissoles coated in caramelised onion chutney, sweet potato fries and a crisp walnut salad – these are just some of tonight’s surprises you never knew you needed!
Always refer to the product label for the most accurate ingredient and allergen information.
2
sweet potato
1
pear
1
carrot
1 clove
garlic
1 packet
caramelised onion chutney
1 packet
pork mince
1 packet
fine breadcrumbs
(ContainsGluten)1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
balsamic vinaigrette dressing
(ContainsSulphites)1 packet
fetta cubes
(ContainsMilk)1 packet
walnuts
(ContainsTree Nuts)1 packet
garlic aioli
(ContainsEgg)Not included in your delivery
olive oil
1 tsp
balsamic vinegar
2 tbs
water
1
egg
(ContainsEgg)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potatoes into fries and place on a lined oven tray. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake for 20-25 minutes.
While the fries are baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. Finely chop the garlic. Roughly chop the walnuts. In a small bowl, combine the caramelised onion chutney, balsamic vinegar and the water. Set aside.
In a medium bowl, combine the pork mince, garlic, fine breadcrumbs, egg and garlic & herb seasoning. Season with pepper. 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 3-4 rissoles per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side. Remove the pan from the heat, add the caramelised onion glaze and toss to coat. Set aside.
In a medium bowl, combine the mixed salad leaves, tomato, cucumber and balsamic vinaigrette dressing.
Divide the caramelised onion rissoles, sweet potato fries and salad between plates. Spoon over any remaining pan sauce. Crumble the fetta cubes over the salad and sprinkle over the walnuts. Serve with the garlic aioli on the side.