HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Pork Rissoles
Garlic & Herb Pork Rissoles

Garlic & Herb Pork Rissoles

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 carbsEasy PrepUnder 650kcal

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






white turnip

3 clove


1 packet

pork mince

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil




¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.