Garlic & Herb Pork Rissoles
with Roasted Veggies & Dill-Parsley Mayo- Gluten(Wheat)
- Eggs
- Soy
- Milk
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!*
Ingredients
1
parsnip
1
carrot
1
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
1
egg
(Contains: Eggs; )
¼ tsp
salt
Nutrition Values
Utensils
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.
