Mumbai Pork Rissoles & Apricot Glaze
with Veggie Fries, Cherry Tomato Salad & Garlic Yoghurt
Don’t blink because you will miss these apricot-glazed pork rissoles, rolled in our Mumbai spice, as everyone rushes to get a bite. Veggie fries from the classic potato to the parsnip and carrot are bound to be gone in no time. We won’t keep you waiting any longer, dig in!
This recipe is under 550kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Orange Kumara
1
parsnip
1
carrot
1 packet
cherry tomatoes
3 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
pork mince
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
¼ tsp
salt
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara. • Cut kumara, parsnip and carrot into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Bake until tender, 30-35 minutes.
Little cooks: Help toss the veggie fries.
• Meanwhile, halve cherry tomatoes. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• In a medium bowl, combine pork mince, Mumbai spice blend, the remaining garlic and the salt. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• When the fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add apricot sauce and a splash of water, tossing to coat.
• While the rissoles are cooking, combine mixed salad leaves, cherry tomatoes and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.
• Divide Mumbai apricot pork rissoles and veggie fries between plates. • Serve with cherry tomato salad and garlic yoghurt. Enjoy!
