Herby Pork Rissoles & Mixed Potato Mash
with Gravy & Garlicky Veggies
Rissoles are always a crowd-pleaser. Drizzle them with a cheat's 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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
1 packet
Gravy Granules
250 g
Pork Mince
1
Broccoli
1
Potato
1 packet
Fine Breadcrumbs
1 sachet
Garlic & Herb Seasoning
1
Sweet Potato
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 second 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 sweet potato mash and garlicky veggies between plates. • Top mash with rissoles, then pour over gravy. • Sprinkle with flaked almonds to serve. Enjoy!
