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Caribbean Pork Rissoles

Caribbean Pork Rissoles

with Potato Wedges & Mango Mayonnaise

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Add a medley of mild spice to your rissoles by giving them a little island flair! Straight from the Caribbean, this jerk seasoning brings unmistakeable flavour and fun to the humble rissole. Paired with a fresh garden salad and roasted wedges, this is a colourful take on the Aussie classic dinner.

Allergens:GlutenEggs

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 tin

sweetcorn

4 clove

garlic

4 unit

tomato

1 head

cos lettuce

1 unit

lime

1 packet

pork mince

2 sachet

mild Caribbean jerk seasoning

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 tub

mango mayonnaise

Not included in your delivery

olive oil

2 tsp

honey

2 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat33.5 g
of which saturates6.8 g
Carbohydrate71.5 g
of which sugars20.1 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium1040 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Large Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the wedges are baking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Shred the cos lettuce. Slice the lime into wedges. In a large bowl, combine a squeeze of lime juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine and set aside.

3

Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Add the corn, tomato and cos lettuce to the large bowl with the dressing and toss to coat.

4

Add the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs and eggs to a large bowl. Mix to combine well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 4-5 rissoles per person.

5

Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm.

6

Divide the Caribbean pork rissoles, potato wedges and corn salad between plates. Serve with the mango mayonnaise and remaining lime wedges.