Quick Parmesan Pork Rissoles
with Cucumber Salad & Fries- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Give pork rissoles a tasty makeover with a pop of Parmesan for a sharp flavour boost. With oven-baked veggie fries and a tangy dressed salad, this meal shines a whole new light on a tried-and-true dinner. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
cucumber
1 bag
Mixed Salad Leaves
1
Brown Onion
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
3
potato
1 packet
pork mince
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 sachet
Aussie Spice Blend
½ packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
brown sugar
1
egg
(Contains: Eggs; )
1 tbs
balsamic vinegar
½ tbs
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, grate carrot. Thinly slice cucumber. • In a medium bowl, add mixed salad leaves, carrot and cucumber. Set aside. • In a small bowl, combine Hollandaise with a dash of water. Set aside.
• While the fries are baking, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. • Add balsamic vinegar, the water and brown sugar and stir well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• In a large bowl, combine pork mince, Aussie spice blend, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.
• Add a drizzle of balsamic vinegar and olive oil to the cucumber salad and toss to coat. Season with salt and pepper. • Divide fries, Parmesan, pork rissoles and cucumber salad between plates. • Top rissoles with caramelised onion and serve with the Hollandaise. Enjoy!
Little cooks: Kids can add the finishing touch by dolloping over the Hollandaise.
