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.
All-American Spice Blend(May be presentGluten)
cos lettuce mix
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.
While the potato is roasting, finely chop the garlic (or use a garlic press). Drain the sweetcorn.
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.
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.
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.
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.