Mexican Pork Rissoles & Cheesy Fries
with Charred Corn Salsa & Sour Cream
- Gluten(Wheat)
- Eggs
- Milk
Rissoles, that classic family staple, gets a dash of Tex-Mex spice mixed into the pork mixture to really stir the pot. With cheesy fries and a fresh salsa, this meal shines a whole new light on a tried-and-true dinner. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
½ tin
sweetcorn
1
tomato
1 bag
salad leaves
1 bag
herbs
1 bunch
spring onion
1 packet
pork mince
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 packet
sour cream
(Contains: Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
2 clove
garlic
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake for 20 minutes. Remove tray from oven, sprinkle over shredded Cheddar cheese, then bake until melted and golden, a further 5 minutes.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
While the fries are baking, drain sweetcorn (see ingredients). Finely chop garlic. Heat a large frying pan over high heat. When the pan is hot, cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Roughly chop tomato, salad leaves and herbs. Thinly slice spring onion.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a large bowl, add pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients), garlic, the egg and a pinch of salt and pepper. Mix well to combine. Using damp hands, form heaped spoonfuls of the pork mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate (4-5 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork rissoles in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
While the rissoles are cooking, add tomato, salad leaves, herbs and a drizzle of white wine vinegar and olive oil to the charred corn. Stir to combine and season.
Little cooks: Take the lead by tossing the salsa!
Divide Tex-Mex pork rissoles, cheesy fries and charred corn salsa between plates. Serve with sour cream and garnish with spring onion.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Tex-Mex spiced pork rissoles received mixed reviews; some found them tasty, while others thought they needed more seasoning.
- Ease of prep: Many found this recipe easy to prepare, with kids enjoying helping to shape the rissoles and toss the salsa.
- Suggestions: Consider adding cucumber to boost the salad's freshness, and adjust spice levels to suit younger palates.
- Next-day meals: The dish travels well, with some reporting colleagues enjoyed leftovers at work.
- Sides: The cheesy fries were a hit with many customers, adding a delicious twist to the meal.
