Pork, Currant & Almond Rissoles

Name: Pork, Currant & Almond Rissoles with Beetroot Relish, Avocado Salad & Potato Fries
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 Avocado; 1 packet Currants; 1 packet Beetroot Relish; 1 packet Fine Breadcrumbs; 1 sachet Classic Roast Seasoning; 1 packet Mixed Salad Leaves; 2 packet Potato; 2 Radish; 1 packet Roasted almonds; 250 g Pork Mince

with Beetroot Relish, Avocado Salad & Potato Fries

4.5(34)

Get up to $175 off

Calories

732 kcal

Protein

33.3g protein

Total

25 minutes

Difficulty

Easy

High Protein

Allergens:

Eggs
Soy
Gluten
Wheat
Almond
Gluten
Milk
Soy
Wheat
May contain traces of allergens
Almond
Cashew
Eggs
Fish
Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Avocado

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

1 packet

Beetroot Relish

(May be present: Gluten, Milk, Soy, Wheat, Almond, Cashew, Eggs, Fish, Sesame)

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Classic Roast Seasoning

1 packet

Mixed Salad Leaves

2 packet

Potato

Radish

1 packet

Roasted almonds

(Contains: Almond; )

250 g

Pork Mince

Nutrition Values

Calories732 kcal

Energy (kJ)3060 kJ

Fat49.9 g

of which saturates9.2 g

Carbohydrate34 g

of which sugars14.4 g

Dietary Fibre6.1 g

Protein33.3 g

Sodium690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Peel potato and cut into fries. • Place potato on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice radish. Roughly chop roasted almonds and currants. • Slice avocado in half, scoop out flesh and roughly chop.

If you've swapped your beef mince to pork mince, make the pork rissoles in the same way as above.

• Meanwhile, combine radish, avocado, mixed salad leaves and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste. • Divide beef, currant and almond rissoles, avocado salad and potato fries between plates. • Top rissoles with beetroot relish. • Serve with dill & parsley mayonnaise. Enjoy!