Double Pork Rissoles & Roast Kūmara Chunks

Name: Double Pork Rissoles & Roast Kūmara Chunks with Burger Sauce & Celery Slaw
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 egg; 1 white wine vinegar; 1 Kumara; 2 Pork Mince; 1 Grated Parmesan Cheese; 1 Fine Breadcrumbs; 1 Celery; 1 Shredded Cabbage Mix; 1 Burger Sauce; Garlic

with Burger Sauce & Celery Slaw

Get up to $175 off

Juicy pork rissoles, crispy roasted kūmara, and a crunchy, tangy celery slaw—this meal is packed with flavour! Serve it all with a side of creamy burger sauce for the perfect finishing touch. There you have it - comfort food with a fresh twist!

Tags:

Air Fryer Friendly

•Kid Friendly

Allergens:

Egg

•Milk

•Wheat

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

Pork Mince

Grated Parmesan Cheese

Fine Breadcrumbs

Celery

Shredded Cabbage Mix

Burger Sauce

Garlic

Not included in your delivery

olive oil

egg

white wine vinegar

Nutrition Values

Energy (kJ)3530 kJ

Calories844 kcal

Fat51.1 g

of which saturates14.8 g

Carbohydrate32.4 g

of which sugars11.6 g

Dietary Fibre4.1 g

Protein61.6 g

Sodium571 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.

Cooking Steps

• Peel orange kumara and cut into bite-sized chunks. • Set your air fryer to 200°C. Place kumara into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place kumara on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, add pork mince, garlic paste, Louisiana spice blend, the egg, grated Parmesan cheese and fine breadcrumbs. Season with pepper and combine.

• Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• 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.

• While the rissoles are cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.

• Divide pork rissoles, roasted kumara chunks and celery slaw between plates. • Serve with burger sauce. Enjoy!