Rissoles, that classic family staple, gets a dash of Tex-Mex spice mixed into the pork mixture to really stir the pot. With smoked paprika cheesy fries and a fresh salsa, this meal shines a whole new light on a tried-and-true dinner.
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shredded Cheddar cheese(ContainsMilk)
Tex-Mex spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vinegar (white wine or red wine)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Sprinkle with the smoked paprika (see ingredients list), drizzle with olive oil and season with salt. Toss to coat, then bake for 20 minutes. Remove the tray from the oven, sprinkle over the shredded Cheddar cheese and bake until melted and golden, 5 minutes.
TIP: Cut the potato to size so it cooks in time!
While the fries are baking, drain the sweetcorn (see ingredients list). Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. Roughly chop the tomato and cucumber. Roughly chop the coriander. Thinly slice the spring onion.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a large bowl, add the pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients list) and egg. Season with salt and pepper and 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. You should get 4-5 rissoles per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm. Repeat with the remaining rissoles.
While the rissoles are cooking, combine the sour cream and 1/2 the spring onion in a small bowl. Set aside. Add the tomato, cucumber, the vinegar, coriander, a drizzle of olive oil and the remaining spring onion to the charred corn. Toss to coat and season with salt and pepper.
Divide the Tex-Mex pork rissoles, paprika cheesy fries and charred corn salsa between plates. Top the rissoles with the sour cream.