Double Fruit n' Nut Pork Rissoles & Fries
with Mixed Leaf Salad & Beetroot Relish
- Soy
- Almond
- Gluten
- Wheat
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
These rissoles are packed to bursting with the sweetest and juiciest flavours we could find. Bite in and enjoy the crunch of almonds wrapped in mild spices, they make rissoles the perfect gift for your tastebuds, so present them with a beetroot relish as the finishing touch. We’ve replaced the dill & parsley mayonnaise in this recipe with creamy pesto dressing due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Creamy Pesto Dressing
(Contains: Soy)
1 sachet
Garlic & Herb Seasoning
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
500 g
Pork Mince
1 packet
Beetroot Relish
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
2
Radish
2 packet
Potato
1
apple
Not included in your delivery
1 drizzle
olive oil
piece
egg
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Set your air fryer to 200°C.
• Cut potato into fries. Place fries into the air fryer basket, drizzle with olive oil, season with salt and pepper and cook for 10 minutes.
• Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place on a lined oven tray, drizzle generously with olive oil, season and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple (see ingredients) and kohlrabi (see ingredients).
• Roughly chop roasted almonds.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, garlic & herb seasoning, almonds, currants and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of pork mixture into rissoles, 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!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.
• Meanwhile, combine apple, kohlrabi, mixed leaves and a drizzle of vinegar and olive oil in a second medium bowl. Season to taste.
• Divide fruit n' nut pork rissoles, apple salad and fries between plates. Sprinkle salad with reserved almonds.
• Top rissoles with beetroot relish. Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning over the relish!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this meal, with one calling it their favourite "by a country mile".
- Ease of prep: Reviewers found the rissoles easy to prepare, with one mentioning they're simple to cook in the oven.
- Next-day meals: Some customers enjoyed leftovers in lunch boxes the following day.
- Suggestions: Consider baking the rissoles in the oven as an alternative to pan-frying for easier preparation.
