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.
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
/ Serving 4 people
/ Serving 4 people
mild Caribbean jerk seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
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.
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.
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.
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.
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.
Divide the Caribbean pork rissoles, potato wedges and corn salad between plates. Serve with the mango mayonnaise and remaining lime wedges.