Pork Rissoles & Warm Pesto Potatoes
with Sweet Walnut Salad
- Milk
- Cashew
- Gluten
- Wheat
- Walnut
- Eggs
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Tasty pork rissoles like flavour bombs, golden potatoes coated in pesto and an apple salad with nutty walnuts – these are just some of tonight’s surprises you never knew you needed!
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Mixed Salad Leaves
2
Potato
1
Red Apple
1 sachet
Aussie Spice Blend
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
2 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into 2cm chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. • While potato is roasting, combine pork mince, Aussie spice blend, fine breadcrumbs (see ingredients), the egg in a large bowl. Season with salt and pepper. • Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles (4-5 per person). Set aside on a plate.
• Heat a large frying pan over medium-high heat. Add walnuts and toast until golden, 2-3 minutes. Transfer to a small bowl. • Return pan to medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned and cooked through, 3-4 minutes each side. • While the rissoles are cooking, thinly slice apple into wedges.
• To the tray with potato, add basil pesto and toss to combine. • In a medium bowl, add the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. Add apple and mixed salad leaves. Toss to combine just before serving.
• Divide the pork and Parmesan rissoles, warm pesto potatoes and salad between plates. • Sprinkle walnuts over the salad to serve. Enjoy!
