Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used to make these rissoles, it's simply heavenly! Add a crisp apple salad and cheesy fries and it’s satisfaction, guaranteed.
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
garlic & herb seasoning
fine breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
dill & parsley mayonnaise(ContainsEggs)
shredded Cheddar cheese(ContainsMilk)
Nan's special seasoning
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle over the garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. In the last 8 minutes of cook time, scatter the shredded Cheddar cheese over the fries, then bake until melted and golden.
While the fries are baking, roughly chop the cucumber. Thinly slice the apple. Finely chop the garlic.
In a medium bowl, combine the pork mince, fine breadcrumbs (see ingredients), Nan's special seasoning, garlic and egg, then season with salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 4-5 rissoles per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork rissoles, in batches, turning, until browned and cooked through, 9-10 minutes. Transfer to a plate.
In a second medium bowl, combine the balsamic vinegar and a drizzle of olive oil, then season with salt and pepper. Add the mixed salad leaves, apple and cucumber. Toss to coat.
Divide the cheesy fries, Nan's pork rissoles and apple salad between plates. Dollop the dill & parsley mayonnaise over the rissoles.