Spiced Pork Rissoles & Sesame Veggie Fries
with Garden Salad & Garlic Sauce
Give these juicy rissoles some Moroccan flair with our chermoula spice blend. Pair with colourful fries, a cherry tomato-adorned salad and creamy garlic sauce for a flavourful meal that will see you savouring every bite.
This recipe is under 650kcal per serving.
Due to sourcing challenges some of the fresh ingredients you may receive may be slightly different to what's pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2
carrot
1
potato
1
zucchini
1 packet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
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
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with 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 veggie fries between two trays.
• Meanwhile, halve snacking tomatoes.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, chermoula spice blend 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Add the honey, turning rissoles to coat.
TIP: For best results, drain the oil from the pan before adding the honey.
• Meanwhile, in a second medium bowl, combine a drizzle of the vinegar and olive oil. Season. • Add mixed salad leaves and tomatoes and toss to coat.
• Divide spiced pork rissoles, sesame veggie fries and garden salad between plates. • Dollop garlic sauce over rissoles to serve. Enjoy!
