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Southwestern Pork & Corn Rissoles

Southwestern Pork & Corn Rissoles

with Potato Wedges & BBQ Sauce

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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.

Tags:Low Calorie
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

cos lettuce mix

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)2270 kJ
Fat17.8 g
of which saturates5.1 g
Carbohydrate48.7 g
of which sugars11.4 g
Protein41.8 g
Sodium994 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
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 potato (unpeeled) into 1cm wedges. Place the potato 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 in a single layer. Roast until tender, 25-30 minutes. TIP: Cut the potatoes to the correct size so they cook in the allocated time.

Get prepped
Get prepped

While the potato is roasting, finely chop the garlic (or use a garlic press). Drain the sweetcorn.

Make the rissoles
Make the rissoles

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, All-American spice blend, garlic, 1/2 the sweetcorn, the salt and a pinch of pepper. Using damp hands, form spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside. You should 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 until browned, 4-5 minutes each side. In the last 5 minutes of cook time, add the remaining sweetcorn and cook, tossing occasionally, until golden, 4-5 minutes.

Make the salad
Make the salad

While the rissoles are cooking, thinly slice the tomato into half-moons. Thinly slice the cucumber. In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste with salt and pepper. Add the cos lettuce mix, tomato and cucumber to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp! Finely chop the chives.

Serve up
Serve up

Divide the potato wedges, Southwestern pork rissoles and charred corn between plates. Spoon the BBQ sauce over the rissoles and sprinkle with chives. TIP: For the low-calorie option, serve without BBQ sauce. Serve with the salad.