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Pork & Apple Rissoles
Pork & Apple Rissoles

Pork & Apple Rissoles

with Kumara Wedges & Parmesan Salad

Rissoles, that classic family staple, get a dash of sweetness with grated apple stirred into the pork mixture. With kumara wedges and a fresh salad, this meal shines a whole new light on a tried-and-true dinner.

Allergens:
Milk
Gluten(Wheat)
Eggs
Soy

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

Total40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

Kumara

1 unit

eschalots

2 unit

apple

2 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

pork mince

1 punnet

cherry tomatoes

⅔ packet

Shaved Parmesan Cheese

(Contains: Milk; )

1 bag

Cos Lettuce Mix

1 tub

garlic aioli

(Contains: Eggs, Soy; )

2 clove

garlic

2 sachet

lemon pepper spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1 unit

egg

(Contains: Eggs; )

1 tsp

salt

2 tsp

balsamic vinegar

Nutrition Values

/ per serving
Calories3190 kcal
Fat38.8 g
of which saturates11.8 g
Carbohydrate53.9 g
of which sugars26.5 g
Protein44 g
Sodium1240 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

Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl

Cooking Steps

Roast
1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Spread the kumara over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Cook the apple
2

While the kumara is roasting, finely chop the garlic (or use a garlic press). Thinly slice the eschalot. Grate the apple. In a large frying pan, heat the butter over a medium-high heat. Add the eschalot and cook until softened, 2 minutes. Add the grated apple and brown sugar and cook until softened, 2-3 minutes. Season with salt and pepper and transfer to a medium bowl. Set aside to cool slightly.

Make rissoles
3

Add the fine breadcrumbs, garlic, lemon pepper spice blend, pork mince, egg and the salt to the bowl with the apple mixture. Combine well. Using damp hands, form the mixture into 2cm thick rissoles. You should get 3 rissoles per person. TIP: Pack the rissoles firmly so they hold together while cooking.

Cook the rissoles
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the rissoles and cook, flipping occasionally, until golden and cooked through, 3-4 minutes each side. Set aside on a plate and repeat with the remaining rissoles. TIP: Don't worry if the rissoles char a little, this adds to the flavour!

Dress the salad
5

While the rissoles are cooking, slice the cherry tomatoes in half. In a large bowl, combine 1 tbs olive oil with the balsamic vinegar and a pinch of salt and pepper. Mix well. Add the cherry tomatoes, shaved Parmesan cheese (see ingredients list) and cos lettuce mix. Just before serving, toss to coat in the dressing.

Serve
6

Divide the kumara wedges, pork and apple rissoles and salad between plates. Serve with garlic aioli.