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Pork Rissoles & Cheesy Fries

Pork Rissoles & Cheesy Fries

with Garden Salad & Dill-Parsley Mayo

Customer Favourite
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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.

Tags:Kid Friendly
Allergens:GlutenEggTree NutsMilk

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3039 kJ
Fat41.6 g
of which saturates13.2 g
Carbohydrate43.6 g
of which sugars11.8 g
Protein42.6 g
Sodium1124 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the fries are baking, grate the carrot. Finely chop the garlic.

3

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.

4

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).

5

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.

6

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.