Spiced Pork Rissoles & Sesame Veggie Fries
with Garden Salad & Yoghurt
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.
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
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
Utensils
Cooking Steps
• 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.
• Meanwhile, zest lemon to get a generous pinch, then cut into wedges. • Halve cherry tomatoes.
• 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.
• 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.
• 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.
• Divide spiced pork rissoles, sesame veggie fries and garden salad between plates. • Dollop Greek-style yoghurt over rissoles. • Serve with lemon wedges.
