Pork Rissoles & Roast Kūmara Chunks
with Burger Sauce & Celery Slaw
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Burger Sauce
(Contains: Eggs; )
sachet
Louisiana Spice Blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Celery
250 g
Pork Mince
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Shredded Cabbage Mix
1
Kumara
Not included in your delivery
1 piece
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Peel orange kūmara and cut into bite-sized chunks.
• Set your air fryer to 200°C. Place kūmara 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 kūmara on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
Little cooks: Help toss the kūmara!
• Meanwhile, finely chop garlic.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a medium bowl, add pork mince, garlic, 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.
Little cooks: Join the fun by helping shape the mixture into rissoles.
• 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 vinegarand olive oil and toss to coat. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide pork rissoles and celery slaw between
plates with roast kūmara chunks.
• Serve with burger sauce. Enjoy!
