Pork Rissoles & Cheesy Fries
with Garden Salad & Dill-Parsley Mayo
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.
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.
2
potato
1 sachet
garlic & herb seasoning
1
carrot
1 clove
garlic
1 packet
pork mince
½ packet
fine breadcrumbs
(ContainsGluten)1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(ContainsEgg)1 packet
flaked almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 packet
shredded Cheddar cheese
(ContainsMilk)1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
egg
(ContainsEgg)¾ tsp
balsamic vinegar
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.