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!
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
grated Parmesan cheese(ContainsMilk)
• 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.