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Pork & Apple Rissoles

Pork & Apple Rissoles

with Kumara Wedges & Parmesan Salad

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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:MilkGlutenEggs

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

kumara

1 unit

eschalots

2 unit

apple

2 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

pork mince

1 punnet

cherry tomatoes

⅔ packet

shaved Parmesan cheese

(ContainsMilk)

1 bag

cos lettuce mix

1 tub

garlic aioli

(ContainsEggs)

2 clove

garlic

2 sachet

lemon pepper spice blend

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

1 unit

egg

(ContainsEggs)

1 tsp

salt

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat38.8 g
of which saturates11.8 g
Carbohydrate53.9 g
of which sugars26.5 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium1240 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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!

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.

6

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