Tender and flavourful pork rissoles are the star of the show tonight. Just add cheese-loaded fries, a vibrant veggie medley and an almond-adorned salad for satisfaction, guaranteed.
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garlic & herb seasoning
mixed salad leaves
dill & parsley mayonnaise(ContainsEgg)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
shredded Cheddar cheese(ContainsMilk)
Nan's special seasoning
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle the fries with the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat and bake until tender, 20-25 minutes. In the last 8 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries. Return to the oven until melted and golden.
While the fries are baking, grate the carrot. Finely chop the garlic.
In a large bowl, combine the pork mince, fine breadcrumbs (see ingredients), Nan's special seasoning, garlic, egg and a generous pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 4-5 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork rissoles, turning, until browned and cooked through, 9-10 minutes (cook in batches if your pan is getting crowded).
While the rissoles are cooking, in a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and carrot. Toss to coat.
Divide the pork rissoles, cheesy fries and garden salad between plates. Drizzle the dill & parsley mayonnaise over the rissoles. Sprinkle the flaked almonds over the salad to serve.