Pork Rissoles & Cheesy Brussels Sprouts Toss
with Pre-Cut Potato & Gravy
- Gluten
- Wheat
- Soy
- Milk
- Sulphites
- Eggs
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Bring some pub vibes home with these juicy herby pork rissoles and rich gravy. We’ve paired them with crispy pre-cut potato chunks and a sophisticated Parmesan Brussels sprouts salad to cut through the richness. It’s a comforting classic that makes weeknight dining feel like a real treat.
Ingredients
1 packet
Chopped Potato
1
Brussels Sprouts
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1
Pear
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Boil the kettle.
- Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes.
- Meanwhile, halve Brussels sprouts and place on a second lined oven tray.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Arrange Brussels sprouts, cut-side down and roast until tender, 15-18 minutes. Allow to cool slightly.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
- While Brussels sprouts are roasting, thinly slice pear into wedges.
- In a medium bowl, combine pork mince, fine breadcrumbs, herb & mushroom seasoning and the egg.
- Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
- When potato has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
- Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
- When Brussels sprouts are slightly cooled, transfer to a large bowl. Add pear, mixed salad leaves, Parmesan cheese and a drizzle of balsamic vinegar and olive oil.
- Toss to combine, then season to taste with salt and pepper.
- In a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking until smooth, 1 minute.
- Divide pork rissoles, cheesy Brussels sprouts toss and pre-cut potato between plates.
- Pour gravy over rissoles to serve. Enjoy!
