Pork Rissoles & Cheesy Fries
with Nutty Salad & Dill-Parsley Mayo
- Gluten
- Wheat
- Eggs
- Almond
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Tender and flavourful pork rissoles are the star of the show tonight. Just add cheese-loaded fries and an almond-adorned salad for satisfaction, guaranteed.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
carrot
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes, sprinkle shaved Parmesan cheese over fries. Bake until cheese is melted and golden, a further 5 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, grate carrot.
• In a large bowl, combine pork mince, fine breadcrumbs, Nan's special seasoning, the egg and a generous pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• Meanwhile, combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and carrot. Toss to coat.
Little cooks: Help toss the salad!
• Divide pork rissoles, cheesy fries and salad between plates. • Drizzle dill & parsley mayonnaise over rissoles. • Sprinkle flaked almonds over salad to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling the mayo and sprinkling the almonds on top!
