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Southwestern Pork & Corn Rissoles

Southwestern Pork & Corn Rissoles

with Potato Wedges & BBQ Sauce

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3.4 / 4 Ratingout of 693 ratings
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We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern meals. That’s why these rissoles are studded with corn and served with herbed wedges for a new take on dinner that will quickly become an instant classic.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


½ sachet

dried oregano

1 clove


1 tin


1 bunch


1 unit


1 unit


1 packet

pork mince

1 packet

fine breadcrumbs


1 sachet

All-American Spice Blend

(May be presentGluten)

1 bag

mixed salad leaves

2 tub

BBQ Sauce

Not included in your delivery

olive oil

1 unit



¼ tsp


1.5 tsp

balsamic vinegar

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2460 kJ
Fat16.6 g
of which saturates5.4 g
Carbohydrate65.8 g
of which sugars26.4 g
Protein44.5 g
Sodium1580 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the potatoes
Roast the potatoes

Preheat the oven to 240°C/220°C fan-forced. Slice the potatoes (unpeeled) into 1cm wedges. Place the potatoes and dried oregano (see ingredients list) on an oven tray lined with baking paper, drizzle with olive oil and season generously with salt and pepper. Toss to coat and spread out evenly over the tray. Roast for 25-30 minutes or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.

Get prepped
Get prepped

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Roughly chop the chives. Thinly slice the tomato into half-moons. Thinly slice the cucumber. Drain the sweetcorn.

Make the meatballs
Make the meatballs

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, garlic, All-American spice blend, 1/2 the sweetcorn, the salt and a pinch of pepper. Take spoonfuls of the mixture, shape into a meatball then flatten into a 2cm-thick rissole. Set aside on a plate and repeat with remaining mixture. You'll get 4-5 rissoles per person.

Cook the rissoles
Cook the rissoles

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook for 4-5 minutes each side or until browned. In the last 5 minutes of cook time, add the remaining sweetcorn and cook, tossing occasionally, for 4-5 minutes or until golden.

Make the salad
Make the salad

While the rissoles are cooking, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people) in a medium bowl. Season to taste with salt and pepper. Add the mixed salad leaves, tomato and cucumber to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

Serve up
Serve up

Divide the wedges, Southwestern pork rissoles and charred corn between plates. Spoon the BBQ sauce over the rissoles and garnish with the chives. Serve with the salad.