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Honey-Glazed Pork Rissoles & Veggie Couscous
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Honey-Glazed Pork Rissoles & Veggie Couscous

Honey-Glazed Pork Rissoles & Veggie Couscous

with Peri-Peri Mayo

Welcome to dreamland where the pork rissoles are sweetly glazed in honey and the couscous is extra fluffy. The peri peri sauce is stirred through with creamy mayo to make your dinner time dreams come true.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:
Quick Prep
Quick
Allergens:
Egg
fish
Gluten

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

mayonnaise

(Contains Egg; )

1 packet

Peri Peri Sauce

(Contains fish; May be present Gluten, Egg, Milk, Tree Nuts, Sesame, Soy. )

1 packet

pork mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Nan's Special Seasoning

1 packet

Soffritto Mix

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

⅓ cup

water

½ tbs

honey

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Nutrition Values

Energy (kJ)3176 kJ
Fat37.4 g
of which saturates8.8 g
Carbohydrate62.4 g
of which sugars12.7 g
Protein39.5 g
Sodium1794 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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 rissoles to coat.

TIP: For best results, drain the oil from the pan before adding the sauce.

4
4

• Stir baby spinach 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!