Pork & Caramelised Onion Rissoles
with Sweet Potato Fries & Fetta Walnut Salad
From the pork rissoles coated in caramelised onion chutney, to the baked sweet potato fries and fetta-adorned salad - these are just some of tonight’s surprises you never knew you needed!
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.
Ingredients
2
sweet potato
1
pear
1
carrot
1 clove
garlic
1 packet
caramelised onion chutney
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
2 tbs
water
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the fries are baking, thinly slice the pear. Grate the carrot. Finely chop the garlic. In a small bowl, combine the caramelised onion chutney, balsamic vinegar and the water.
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 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat, then add the caramelised onion mixture, turning the rissoles to coat.
While the rissoles are cooking, combine the mixed salad leaves, pear and carrot in a medium bowl. Add the balsamic vinaigrette dressing. Toss to coat.
Roughly chop the walnuts. Divide the caramelised onion rissoles, sweet potato fries and salad between plates. Spoon any remaining sauce from the pan over the rissoles. Crumble the fetta cubes over the salad, then sprinkle with the walnuts. Serve with the garlic aioli.
