Name: Pork Rissoles & Cheesy Roast Kūmara Chunks with Burger Sauce & Celery Slaw
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 Kumara; 1 packet Burger Sauce; sachet Louisiana Spice Blend; 1 packet Fine Breadcrumbs; 1 Celery; 250 g Pork Mince; 1 packet Shredded Cheddar Cheese; 1 packet Grated Parmesan Cheese; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

Pork Rissoles & Cheesy Roast Kūmara Chunks

with Burger Sauce & Celery Slaw

Get up to $175 off

Allergens:

Eggs

•Gluten

•Wheat

•Milk

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

Garlic

Kumara

1 packet

Burger Sauce

(Contains: Eggs; )

sachet

Louisiana Spice Blend

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

Celery

250 g

Pork Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories622 kcal

Energy (kJ)2600 kJ

Fat36.2 g

of which saturates12.9 g

Carbohydrate32.6 g

of which sugars12.1 g

Dietary Fibre4.9 g

Protein38.4 g

Sodium585 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. • In the last 5 minutes of cook time, remove kumara from oven. Sprinkle with Cheddar cheese and bake until the cheese melts.

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!