Pork Rissoles & Mixed Potato Mash
with Mustard 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.
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
potato
1
sweet potato
½ head
broccoli
1
capsicum
2 clove
garlic
1 packet
pork mince
½ sachet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 sachet
gravy granules
(Contains: Gluten, Wheat, Soy, Sulphites; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Dijon mustard
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1
eggs
(Contains: Eggs;)
½ cup
boiling water
Utensils
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 butter to 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. Roughly chop capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and capsicum, tossing, until tender, 6-8 minutes. • Add the 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 medium bowl, combine gravy granules, Dijon mustard 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!
