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Thai Sweet Chilli Pork Rissoles
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Thai Sweet Chilli Pork Rissoles

Thai Sweet Chilli Pork Rissoles

with Wedges & Slaw

We're big fans of glazing pork rissoles and this Thai version, with sweet chilli sauce and zesty lemon, is one of our best yet. Add a side of homemade wedges and creamy slaw, and you've got a dinner that's all kinds of delicious.

Allergens:
Gluten
Mollusc
Wheat
Egg
Sesamzaad
Soja

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1 clove

garlic

1 packet

Ginger Lemongrass Paste

1 packet

oyster sauce

1 bag

mint

1 packet

sweet chilli sauce

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 packet

garlic aioli

1 bag

slaw mix

1 packet

Japanese dressing

Not included in your delivery

olive oil

1 tsp

soy sauce

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Nutritional Values

per serving
Energy (kJ)3165 kJ
Fat39.6 g
of which saturates6.9 g
Carbohydrate64.4 g
of which sugars24.5 g
Protein33.5 g
Sodium1971 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into thin wedges. Place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.

2
2

While the wedges are baking, zest the lemon to get a generous pinch, then slice into wedges. Finely chop the garlic. Pick and thinly slice the mint leaves. In a small bowl, combine the sweet chilli sauce, lemon zest, soy sauce and a dash of water.

3
3

In a medium bowl, combine the pork mince, garlic, gingerlemongrass paste, oyster sauce, fine breadcrumbs, and a squeeze of lemon juice. Using damp hands, shape heaped tablespoons of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

4
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat. Add the sweet chilli mixture, turning the rissoles to coat.

5
5

In a medium bowl, combine the garlic aioli, Japanese dressing and a good squeeze of lemon juice. Add the slaw mix and mint. Season with salt and pepper, then toss to coat.

6
6

Divide the Thai sweet chilli glazed rissoles, wedges and slaw between plates. Spoon over any remaining glaze. Serve with any remaining lemon wedges.

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