Spiced Pork Rissoles & Sesame Veggie Fries
with Garden Salad & Garlic Sauce
- Sesame
- Gluten
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Potato
250 g
Pork Mince
2
Carrot
1 packet
Snacking Tomatoes
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1
Zucchini
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
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 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 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.
• Meanwhile, in a second medium bowl, combine a drizzle of 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chermoula-spiced rissoles are a clear highlight, with many customers loving the bold, well-balanced flavour. Some found the spice blend too strong or not to their taste, and a few felt the rissoles were a little bland — adjusting the amount of spice blend to suit your preference is worth trying.
- Ease of prep: Most customers found this a quick and easy meal to pull together, even for beginner cooks.
- Suggestions: Adding a grated carrot or onion to the mince mixture boosted flavour and texture for several customers. Using half the spice blend, skipping the whole egg in favour of just the yolk, or cutting the zucchini into slightly larger pieces can also help with consistency. To get crispier veggie chips, avoid crowding the tray and consider separating the zucchini, which cooks faster than carrot and potato.
- Leftovers: At least one customer enjoyed the rissoles reheated the next day for lunch, and another had them for brunch — they hold up well.
- Portions: A few customers felt the pork mince quantity was a little light for a family of four, and some noted the salad greens were not quite enough to go around.
