Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy some juicy pork rissoles with a zingy salsa, then devour a veggie-packed slaw with creamy feta for lunch!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2280kJ Energy, 32.2g Fat, 15.4g Saturated Fat, 18.0g Carbohydrate, 10.7g Sugars, 43.9g Protein, 1180mg Sodium.
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
Tex-Mex spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Thinly slice the capsicum into strips. Drain the sweetcorn (see ingredients list). Place the kumara on an oven tray lined with baking paper. Place the capsicum and sweetcorn on a second oven tray lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, slice the cherry tomatoes in half. Roughly chop the coriander. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime (see ingredients list) to get a pinch, then slice into wedges (set 2 portions aside for lunch!). In a medium bowl, combine the cherry tomatoes, coriander and 1/2 the spring onion. Set aside.
In a large bowl, combine the pork mince, Tex-Mex spice blend, eggs, fine breadcrumbs, garlic and the remaining spring onion. Season with a pinch of salt and pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 4-5 rissoles per person.
Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Working in batches, add 1/2 the pork rissoles to the pan and cook until browned and cooked through, 4-5 minutes each side. Transfer to a plate. Repeat with the remaining rissoles. Set aside 1/2 the rissoles for lunch, then return the remaining rissoles to the pan. Add the enchilada sauce, then turn the rissoles to coat and simmer until the sauce is heated through, 1 minute.
TIP: Add extra oil between batches if needed.
Reserve 2 portions of the roasted capsicum and corn for lunch, then add the remaining capsicum and corn to the cherry tomato salsa. Add a squeeze of lime juice, a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine. Divide the enchilada pork rissoles, kumara fries and cherry tomato salsa between plates. Serve with any remaining lime wedges and a dollop of sour cream (reserve 100g for lunch).
When you're ready to pack your lunch. Roughly chop the cucumber. Divide the reserved sour cream, lime zest, a generous squeeze of lime juice, a drizzle of olive oil and a generous pinch of salt and pepper between 2 containers. Stir to combine. Top with the slaw mix, reserved roast veggies, cucumber, crumbled feta and reserved pork rissoles. Refrigerate. At lunch, remove the pork rissoles and microwave until piping hot, 2-3 minutes. Toss the salad to combine. Season to taste with salt and pepper. Top with the rissoles.
TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!