Garlic-Herb Pork Rissoles & Cheat's Gravy

Name: Garlic-Herb Pork Rissoles & Cheat's Gravy with Crushed Potatoes & Radish Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Tomato; 250 g Pork Mince; 1 sachet Gravy Granules; 1 Radish; 1 packet Fine Breadcrumbs; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 drizzle olive oil; 1 piece egg; ½ cup boiling water; 1 drizzle red wine vinegar

with Crushed Potatoes & Radish Salad

Recipe Development TeamUpdated on October 15, 2026

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Calories

:

450 kcal

Protein

:

33g protein

Total

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Wheat
Gluten
Eggs
Sulphites

Juicy pork mince is combined with garlic and herb seasoning, then pan-seared into golden, tender rissoles smothered in a rich, fuss-free gravy. Served alongside buttery crushed potatoes and a refreshing radish, tomato and mixed-leaf salad, this comforting dish delivers classic pub-style flavours straight to your plate.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1

Tomato

250 g

Pork Mince

1 sachet

Gravy Granules

(Contains: Wheat, Gluten)

1

Radish

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat)

1 packet

Mixed Salad Leaves

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs)

½ cup

boiling water

1 drizzle

red wine vinegar

(Contains: Sulphites)

Nutrition

Energy (kJ)1880 kJ

Calories450 kcal

Fat21.2 g

of which saturates5.9 g

Carbohydrate30.2 g

of which sugars6.6 g

Dietary Fibre3 g

Protein33 g

Sodium945 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

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Add butter and lightly crush with a fork. Cover to keep warm. Season with a pinch of salt and pepper. TIP: Add a splash of water if the potato looks dry!

2

• Meanwhile, finely chop tomato.
• Thinly slice radish.

3

• In a medium bowl, combine potk mince, garlic & herb seasoning, fine bread crumbs and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

4

• Return frying pan to a medium-high heat with a heat a drizzle of olive oil over medium-high heat. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.

5

• In a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking, until smooth, 1 minute. • In a medium bowl, combine salad leaves, cucumber, tomato and a drizzle of red wine vinegar and olive oil. Season to taste.