Pork Rissoles & Potato Medley Mash
with Gravy & Garlicky Veggies
Rissoles are always a crowd-pleaser. Drizzle them with an easy peppercorn gravy and they’re even harder to refuse! This colourful plate also gets a serve of sweet potato mash, plus garlicky veggies for a dinner filled with delights.
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.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Broccoli
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
2
Garlic
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.)
1 packet
Pea Pods
250 g
Pork Mince
1
Potato
1
Sweet Potato
Not included in your delivery
1 cup
boiling water
1 drizzle
olive oil
piece
egg
(Contains: Eggs;)
g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and sweet potato and cut into bite-sized chunks.
• Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan.
• Add the butter to potato and sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Season, then transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a medium bowl, combine pork mince, the egg, fine breadcrumbs (see ingredients), garlic & herb seasoning and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Boil the kettle.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
• In a heatproof medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide potato medley mash and garlicky veggies between plates.
• Top mash with pork rissoles, then pour over gravy.
• Sprinkle with flaked almonds to serve. Enjoy!
