Spiced Pork Rissoles & Sesame Veggie Fries

Name: Spiced Pork Rissoles & Sesame Veggie Fries with Garden Salad & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 beetroot; 1 packet black sesame seeds; ½ lemon; 1 punnet Snacking Tomatoes; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 egg; 1 sachet chermoula spice blend; 1 drizzle balsamic vinegar; 1 bag spinach & rocket mix; 1 packet Greek-style yoghurt

with Garden Salad & Yoghurt

4.2

(952)

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Give these juicy rissoles some Moroccan flair with our chermoula spice blend. Pair with colourful fries, a sweet and peppery salad and tangy tzatziki for a low-carb meal that will have you savouring every bite.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

Allergens:

Sesame

•Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

beetroot

1 packet

black sesame seeds

(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)

½

lemon

1 punnet

Snacking Tomatoes

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

chermoula spice blend

(May be present: Soy.)

1 bag

spinach & rocket mix

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)1978 kJ

Fat21.2 g

of which saturates7.3 g

Carbohydrate31.6 g

of which sugars19.7 g

Dietary Fibre11.3 g

Protein36.3 g

Sodium803 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with black sesame seeds and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• Meanwhile, zest lemon to get a generous pinch, then cut into wedges. • Halve cherry tomatoes.

3

• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, chermoula spice blend, lemon zest and a good pinch of salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

4

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

5

• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a second medium bowl. • Season, then add spinach & rocket mix and cherry tomatoes. Toss to coat.

6

• Divide spiced pork rissoles, sesame veggie fries and garden salad between plates. • Dollop Greek-style yoghurt over rissoles. • Serve with lemon wedges.