Cheesy Garlic & Herb Pork Rissoles

Name: Cheesy Garlic & Herb Pork Rissoles with Roasted Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 capsicum; 1 carrot; 1 white turnip; 3 clove garlic; 1 packet pork mince; ½ packet panko breadcrumbs; 1 egg; 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; ¼ tsp salt; 2 packet Grated Parmesan Cheese; 1 leek; 1 bag parsley

with Roasted Veggies & Dill-Parsley Mayo

Get up to $175 off

Give rissoles a herby hit with garlic and herb seasoning, plus Parmesan for an easy flavour boost. With wholesome roasted veggies and our favourite creamy dill-parsley mayo, this meal shines a whole new (carb friendly) light on a tried-and-true dinner.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with leek and parsley, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

carrot

white turnip

3 clove

garlic

1 packet

pork mince

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

leek

1 bag

parsley

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

¼ tsp

salt

Nutrition Values

Energy (kJ)3982 kJ

Fat47.5 g

of which saturates28.1 g

Carbohydrate58.2 g

of which sugars16.9 g

Protein54.3 g

Sodium2019 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut capsicum, carrot and white turnip into bite-sized chunks. Thickly slice white and light green parts of leek. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, finely chop garlic. • In a large bowl combine pork mince, garlic, panko breadcrumbs (see ingredients), the egg, garlic & herb seasoning and the salt. Using damp hands, form heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook rissoles in batches until browned and cooked through, 3-4 minutes each side.

• Add baby spinach leaves to tray of roasted veggies and toss to combine. • Divide roast veggie toss between plates. Top with pork rissoles. • Sprinkle with grated Parmesan cheese. Spoon over dill & parsley mayonnaise to serve.