Garlic & Herb Pork Rissoles

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

with Roasted Veggies & Dill-Parsley Mayo

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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.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Due to recent sourcing challenges, we’ve replaced courgette with white turnip, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Easy Prep

•Calorie Smart

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

parsnip

carrot

white turnip

3 clove

garlic

1 packet

pork mince

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)2568 kJ

Fat37.1 g

of which saturates9.9 g

Carbohydrate28.9 g

of which sugars12.3 g

Dietary Fibre8.5 g

Protein40 g

Sodium1174 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 courgette, carrot and turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While veggies are roasting, finely chop garlic. • In a large bowl combine pork mince, garlic, panko breadcrumbs (seeingredients), 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 veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

• Add baby spinach leaves to 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.