Rissoles, that classic family staple, get a dash of sweetness with a coating of sticky BBQ relish. With rosemary-infused kumara wedges and a fresh garden salad, this meal shines a whole new light on a tried-and-true dinner.
Always refer to the product label for the most accurate ingredient and allergen information.
cos lettuce mix
balsamic & olive oil dressing
All-American Spice Blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Pick and finely chop the rosemary leaves. Place the wedges and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the kumara to size so it cooks in time. TIP: If the kumara doesn't fit in a single layer, spread it across two trays!
While the wedges are baking, finely chop the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes (see ingredients list), BBQ sauce (see ingredients list), brown sugar and balsamic vinegar. Stir to combine and bring to a simmer, stirring occasionally, until thickened, 7-8 minutes. Stir through the butter until melted. Season to taste and set aside.
While the relish is simmering, roughly chop the cucumber and tomato. Grate the carrot (see ingredients list), unpeeled. In a large bowl, add the cucumber, tomato, carrot and cos lettuce mix. Just before serving, add the balsamic & olive oil dressing (see ingredients list) and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
In a large bowl, combine the pork mince, All-American spice blend, fine breadcrumbs and egg. Using damp hands, form heaped spoonfuls of the pork mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles, in batches, until browned all over and cooked through, 3-4 minutes each side. Pour the BBQ relish over the rissoles and turn to coat.
Divide the American pork rissoles, rosemary kumara wedges and garden salad between plates. Spoon any excess BBQ relish from the pan over the rissoles.