Glazed Pork Rissoles & Loaded Veggie Couscous
with Peri-Peri Mayo
- Fish
- Wheat
- Gluten
- Fish
- Soy
- Milk
- Eggs
- Tree nuts
- Almond
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
Ingredients
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1 packet
Peri Peri Sauce
(Contains: Fish May be present: Fish, Soy, Milk, Eggs, Tree nuts, Almond, Wheat, Gluten, Sesame)
1 tin
Sweetcorn
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten)
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
Nutrition
Cooking Steps
Custom Recipe: If you've swapped your beef mince to pork mince, prep in the same way as above.
-----------------------------------CCM TEXT---------------------------------- • Drain the sweetcorn. In a small bowl, combine mayonnaise and peri peri sauce. Set aside. • In a medium bowl, combine pork mince, fine breadcrumbs, Nan's special seasoning, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and corn, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stirring to combine. • Cover with a lid and remove pan from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and gently turn to coat.
TIP: For best results, drain the oil from the pan before adding the sauce.
-------------------------------CCM TEXT---------------------------------- • Stir baby leaves through the couscous. Season to taste. • Divide veggie couscous between bowls. Top with honey-glazed pork rissoles. • Drizzle over peri peri mayonnaise to serve. Enjoy!
